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Aubergine Pesto Stew recipe

Aubergine Pesto Stew with Borlotti Beans

This hearty Italian stew is all about big, rustic flavours with Sacla’ Char-Grilled Aubergine & Roasted Garlic Pesto transforming this home comfort dish into a magical mid-week meal. Serve with plenty of crusty bread and olive oil which will be certain to bring a smile to everyone’s faces.
Profile Serves: 4
Icon/Time On the table in: 1hr 15mins
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Buon Appetito


  • 1 tbsp. olive oil
  • 1 onion, finely chopped
  • Sea salt & freshly ground black pepper to taste
  • 3 cloves garlic, finely chopped
  • 2 aubergines, cut into 3cm cubes
  • 1 tsp. dried oregano
  • 190g jar Sacla’ Char-Grilled Aubergine & Roasted Garlic Pesto
  • 2 tbsp. tomato puree
  • 400g can chopped tomatoes + 2 cans of water
  • 2 x 400g cans borlotti beans, drained
  • Extra virgin olive oil for drizzling (optional)
  • Fresh Basil leaves for garnish
  • ½ red chilli, de-seeded and finely chopped for topping (optional)


  1. Heat the oil in large pan or casserole dish, add the onion, season well and cook for 2 mins until softened. Stir in the garlic and cook for a minute more then stir in the aubergine and oregano and cook for about 5 mins, stirring occasionally.
  2. Stir through the Char-Grilled Aubergine & Roasted Garlic Pesto (reserving some for stirring through later) tomato puree, tomatoes (and water) and borlotti beans. Bring to the boil then reduce to a simmer and cook for about 40 mins – 1 hour, with the lid ajar, stirring occasionally. Top up with a little hot water from the kettle if it starts to dry out at all.
  3. Taste and season as needed. Ladle into shallow bowls for serving, then stir through the remaining Pesto, a drizzle of extra virgin olive oil and garnish with basil leaves and a sprinkling of chilli if using.
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