A comforting dish, perfect for the cooler months.
Set the oven to 160 degrees Celsius.
Warm 4 tbsp of olive oil in a large shallow casserole. Add sliced onions and cook on a moderate heat until they begin to turn golden. Add 500ml of water and reduce the heat to a slow simmer for 20 minutes, until the water has all but evaporated, extracting the natural sweetness from the onions.
Slice the aubergines in half lengthways and then slice again into 1cm thick pieces. Slice the courgettes into 1cm thick rounds.
Warm 4 tblsp of olive oil in another frying pan and lightly colour the aubergine and courgettes in batches and then reserve. Add a little more oil if need be as aubergines can be quit thirsty.
Slice the tomatoes in half and add to the stewed onions, season well and cook through for 10 minutes with a lid on.
Add the flageolet and haricot beans to the onions and tomatoes; then tuck in the courgettes and aubergines.
Melt the butter in the frying pan with a tablespoon of olive oil.
Slice the carrot into long thin ribbons using a vegetable peeler. Moisten them in the butter and oil and then arrange them in a tangle over the casserole.
Slice the beetroot into 1cm thick discs and soften them lightly in the frying pan for a minute. Arrange the discs amongst the tangled carrots. Pick over the thyme leaves.
Bake the hotpot for 45 minutes to an hour and serve.
Nutritional analysis per serving (5 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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