Step 1

Heat the oil in a heavy-based frying pan. Fry the onions and garlic on a medium heat for five minutes or until golden-brown and softened.

Step 2

Add the mushrooms and aubergines and cook for 10 minutes.

Step 3

Stir in the borlotti beans, muscovado sugar, paprika, vegetable stock, molasses, tomato ketchup, mustard, sherry vinegar and parsley and bring to the boil. Cover and simmer for 45 minutes.

Step 4

Serve with flatbreads.