Tomato & Aubergine Stew
Total Time
55 minutes
Prep Time
0 seconds
Cook Time
55 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 2 large aubergines
- 21 oz cherry tomatoes
- 1 x 14 oz tin chopped tomatoes
- 240g canned chickpeas
- 1 onion
- 2 cloves garlic
- 1 tablespoon tomato purée
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 tablespoon olive oil
- pinch of sea salt
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Preparation
Step 1
Preheat the oven to 200C (400F), fan setting.
Step 2
Place the aubergines onto a baking tray with a drizzle of olive oil and salt, and cook for 35 minutes until soft.
Step 3
Place a pan over a medium heat and add a drizzle of olive oil.
Step 4
Once warm, add the onions, garlic and a pinch of salt, cook for 5-10 minutes until soft.
Step 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.
Step 6
Bring to the boil, before reducing the heat and leaving to simmer for 30 minutes.
Step 7
After 30 minutes, add in the roasted aubergines and mix well before serving.
Step 8
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