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+ servings

Aubergine goulash

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Main meal
Servings: 4
Author: Becca Heyes


  • 1 tbsp oil
  • 1 large aubergine (eggplant), cut into 1 inch dice
  • 2 carrots, sliced
  • 1/4 white cabbage, thinly sliced
  • 400 g good quality tinned tomatoes (~ 1 1/3 cups)
  • 500 ml vegetable stock (~ 2 cups)
  • 400 g tin kidney beans, drained (240g, or ~ 1 1/4 cups, when drained)
  • 1 tbsp smoked paprika
  • 70 g uncooked pasta (~ 1 cup)
  • Black pepper
  • To serve : sour cream, crusty bread (optional)


  • Heat the oil in a very large saucepan or casserole dish, and add the diced aubergine, sliced carrot, and thinly sliced cabbage. Cook over a medium heat for a few minutes, until slightly softened.
  • Add the tinned tomatoes, vegetable stock, kidney beans, and smoked paprika, and mix well to combine. Add a lid to the pan, and leave to simmer gently for around 30 minutes, until the vegetables are soft.
  • Add the uncooked pasta to the pan, and leave to cook for a further 15 minutes, or until the pasta is cooked to your liking. You can add an extra dash of water if you'd like the stew to be a bit more soupy. Season generously with black pepper, and serve with a dollop of sour cream (optional) and some crusty bread.