Daube of aubergines & shallots with butter bean & chive dip recipe

Ingredients

• 14 oz (400 g) small shallots
• 4 tbsp olive oil
• 2 tbsp caster/granulated sugar
• 3 medium aubergines/eggplants, cut into bite-sized chunks
• 18 oz (500 g) cherry tomatoes
• 14-oz (1 x 400-g) can chopped tomatoes
• 1½ cups (350 ml) red wine
• 3 garlic cloves, finely chopped
• 1 fresh bay leaf
• a bunch of freshly chopped parsley

• 14-oz (1 x 400-g) can butter/lima beans
• 2 garlic cloves, roughly chopped
• 3–4 tbsp water
• 3 tbsp olive oil
• 1 lemon juice
• a small bunch of chopped chives

1. Preheat the oven to 190˚C (375˚F) Gas 5. Peel the shallots, scatter them over the base of a sheet pan and drizzle over the olive oil. Sprinkle over half of the sugar and roast for 15 minutes, until the shallots are turning golden. Add the aubergine/eggplant chunks to the pan. Add the tomatoes and pour over the red wine. Add the garlic and stir in the remaining sugar and the bay leaf. Return the pan to the oven and cook for about 25 minutes more, until the aubergine/eggplant is soft and the sauce has thickened. Remove the bay leaf and stir in the chopped parsley.
2. For the dip, simply drain and rinse the butter/lima beans and blitz them in a food processor (or use a jug/pitcher and stick blender), with the garlic, water, oil and lemon, until you have a smooth dip. Stir in the chopped chives and serve with the daube.