Heart-warming Aubergine, Mushroom, & Tomato Stew
‘Stew’ isn’t the sexiest sounding dish, but it is such a quick and delicious way of bringing together leftover veg. In this recipe, hearty aubergine, mushrooms and tomatoes are combined with a range of spices to create a bowl full of flavour and excitement. It can be served with fresh herbs, yoghurt, toasted seeds, and either your favourite grain or a chunky slice of sourdough to mop up the bowl at the end. This stew freezes really well so making a big batch and dividing in small freezable portions is a quick win for those busy weeks, and you can add chicken pieces or meatballs if you want to include some meat.
To serve: 4-6
Ingredients
4 tbsp olive oil
1 red onion, peeled and finely diced
5 cloves of garlic, crushed
2 tsp paprika
2 tsp cumin
1 tsp turmeric
1 tsp cinnamon
1 tbsp tomato paste
2 tsp white miso paste
1 tbsp maple syrup
2 aubergine, cubed
200g chestnut mushrooms, sliced
2x 400g tins good quality chopped tomatoes
6 plum tomatoes, chopped
1 tsp salt
1 tsp pepper
To serve:
fresh coriander leaves
Greek or coconut yoghurt
toasted seeds
quinoa, freekeh or brown rice
sourdough bread
Method
1. Add the olive oil to a large heavy-bottomed pan over low-medium heat and add the onion and garlic. Cook for 3-4 minutes being careful not to burn the garlic.
2. Next add the spices and cook for another 2 minutes stirring continuously, then stir through the tomato paste, miso paste, and maple syrup.
3. Add in the chopped aubergine and sliced mushrooms and fry for 5-10 minutes, adding a little water to loosen if necessary.
4. Then add the tomatoes, salt and pepper and simmer for 25-30 minutes over medium heat, stirring occasionally.
5. Taste then add more salt and pepper if necessary.
6. Serve with your favourite toppings and sides.
