Roasted Aubergine & Tomato Stew
Rated 5.0 stars by 3 users
Category
Vegan
Servings
4
Prep Time
5 minutes
Cook Time
50 minutes
Calories
260
Roasted Aubergine & Tomato Stew
Author:Wholefood Earth
Ingredients
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2 tbsp. olive oil
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2 medium aubergines, cut into bite-size pieces
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2 cups (330g) cherry tomatoes
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14oz. (400g) can chopped tomatoes
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14oz. (400g) can chickpeas, drained
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1 medium onion, chopped
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2 cloves garlic, chopped
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4 tbsp. tomato puree
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1 tbsp. apple cider vinegar
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2 tsp. mixed herbs
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handful parsley, chopped
What You Need
Directions
What You Need To Do
Pre-heat the oven to 400°F (200°C). Place the cut aubergine into a baking dish and drizzle with 1 tbsp. olive oil and season with salt. Cook in the oven for 40 minutes until soft.
In the meantime, heat the remaining 1 tbsp. oil in a large skillet over medium heat.
Add the onion and garlic, season with salt and pepper, and cook for 5-6 minutes until soft—then add in the mixed herbs, tomato puree, and cook for another 2 minutes.
Next, add in the chopped tomatoes, vinegar, chickpeas, and cherry tomatoes. Bring to boil, then reduce heat and continue simmering until the aubergine is ready.
Once the aubergine is soft, add into the tomato sauce and mix well. Serve with rice and chopped parsley.
Nutrition
Calories 260, Fat 9 grams, Carbs 34 grams, Protein 10 grams
