Harissa-spiced butter beans with peppers and feta

• Olive oil
• 1 large sliced onion
• 3 crushed garlic cloves
• 3 large chopped tomatoes
• 1 cup vegetable stock or water
• 3 chopped mixed sweet peppers
• 1 big eggplant chopped
• 1 can of drained and rinsed butter beans
• 2 tsp rose harissa
• 1/2 cup sliced black olives
• Splash of sherry vinegar or apple cider vinegar
• Handful of roughly chopped parsley and dill
• 2 tbsp crumbled feta cheese

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1. Heat 1 tbsp olive oil in a large pan over a medium heat and fry the onion for 8 minutes until beginning to turn golden. Add the garlic and tomatoes, then fry for 5 minutes. Pour in the vegetable stock, stir in the peppers and eggplant, bring to a simmer, then cook for 15 minutes.
2. Stir in a the butter beans, harissa, black olives and a splash of sherry vinegar, then simmer for 5 minutes. Sprinkle over a handful of roughly chopped parsley and dill, top with the feta cheese, then add a drizzle of olive oil. Taste and season with a little salt, if needed, and black pepper. Serve with fresh homemade pita breads. Make up to 3 days in advance.

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