Ingredients

Steps

• Heat the oil in a heavy-based frying pan.
• Fry onions and garlic on medium heat for five minutes until golden-brown.
• Add mushrooms and aubergines and cook for 10 minutes.
• Stir in beans, sugar, paprika, stock, molasses, ketchup, mustard, vinegar, and parsley.
• Bring the mixture to the boil then cover and simmer for 45 minutes.
• Serve the hot casserole with yoghurt and flatbread.