2 aubergines, cut into large chunks
250g/9oz chestnut mushrooms, halved
1 garlic clove, crushed
2 onions, quartered
1 tbsp chopped fresh parsley
1 tbsp Dijon mustard
2 x 400g/14oz can borlotti or butter beans
2 tbsp tomato ketchup
75g/3oz brown sugar
75g/3oz molasses
1 tbsp vegetable oil
30ml/1录fl oz sherry vinegar
1 tsp smoked paprika
100ml/3陆fl oz vegetable stock
flatbread