Its always great to have a recipe like this that can be quickly adapted to cater for traditional eaters alongside vegans.
Here is you wish to you can split the dish once cooked, and add 250gm (8oz) cooked peeled prawns to a portion/half and heat through for a few minutes before serving.
30g (1oz) sunflower butter
1 tablespoon of sunflower oil
30g (10z) plain flour
300ml (1/4 pint) dry white wine (vegan friendly)
150ml (1/4 pint) vegetable stock
1 x 400g (13 oz) can chopped tomatoes
2 aubergines, cut into cubes, and salted for 20 minutes to let them 'sweat'
1 x 400g (13oz) can cannellini beans
1 x 400g (13oz) kidney beans
250g (8oz) button mushrooms
1 tablespoon tomato puree
2 garlic cloves, crushed
1 parsley sprig
1 thyme sprig
1 bay leaf
salt and pepper
chopped parsley to garnish
Melt the butter with the oil in a large flame proof casserole dish. When the butter is foaming, add the shallots, and cook over a high heat for about 8 minutes until they are browned all over. Lift them out and drain them on paper towels.
Spoon off all but 1 tablespoon of the fat from the casserole dish. Add the flour, and cook, stirring for a few minutes until lightly browned. Lower the heat, and blend in the wine and stock, stirring until they are well-combined.
Add the tomatoes, aubergines, mushrooms, tomato puree, garlic, parsley, thyme, bay leaf and pepper to taste.
Return the shallots to the casserole dish and bring to the boil. Cover and cook in a pre-heated oven at 180C, 350F, or Gas Mark 4 for 45 minutes.
Serve with rice, garnished with chopped parsley.