Soups & Stewsdeliciouslyella
Tomato & Aubergine Stew
Aubergine and tomato is such an incredible flavour combination, especially in this rich, warming stew. We love to serve ours with quinoa or brown rice, sprinkled with a pinch of coriander.
👥 4 Servings⏱️ Prep & Cook: 55 min🔥 Cook: 55 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
📝 Preparation Steps
1
Preheat the oven to 200C (400F), fan setting.
2
Place the aubergines onto a baking tray with a drizzle of olive oil and salt, and cook for ⏱️ 35 minutes until soft.
aubergines2olive oil1 tablespoon
3
Place a pan over a medium heat and add a drizzle of olive oil.
olive oil1 tablespoon
4
Once warm, add the onions, garlic and a pinch of salt, cook for ⏱️ 5-10 minutes until soft.
onion1garlic2 cloves
5
Add the dried herbs and tomato puree and cook for a further ⏱️ 2 minutes, before adding in tinned tomatoes, balsamic vinegar, chickpeas and cherry tomatoes.
balsamic vinegar1 tablespooncherry tomatoes21 oz
6
Bring to the boil, before reducing the heat and leaving to simmer for ⏱️ 30 minutes.
7
After ⏱️ 30 minutes, add in the roasted aubergines and mix well before serving.
aubergines2
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