Eggplant and bean casserole with basmati rice

This delicious dish is perfect for that cold autumn night when you want something comforting to fill your tummy.

Diced eggplant is mixed with some garlic, onion and tomatoes to create a the base of the casserole. Stir in a dollop of tomato paste to the mix. Add in a tin of kidney beans, some ground coriander and paprika for taste. Allow the mix to simmer for about 15 mins, this brings all the flavours together. Serve with steamed basmati rice, add more chilli flakes or salt for taste.

Simple, healthy and nutritious!