SPICED EGGPLANT AND TOMATO STEW

THIS RECIPE IS A HEARTY STEW INSPIRED BY THE FLAVOURS OF MOROCCAN & TURKISH DISHES.

IT COMBINES EGGPLANT, TOMATOES & CLASSIC SPICES AND CAN BE SERVED WITH RICE, QUINOA OR WITH GOOD QUALITY BREAD.

INGREDIENTS ------------------

1 large eggplant [unpeeled and cut into bite-size pieces]

3 tbsp cooking oil

1/2 tsp sea salt

1 large carrot, diced

4 large mushrooms, diced

1 onion, chopped or thinly sliced

2 - 3 cloves garlic, finely chopped

1 tsp ground turmeric

1 tsp ground ginger

1 tsp sweet or smoked paprika

handful cashews or almonds, crushed

handful of capers [optional]

400 g tomato passata [or canned tomatoes]

250 ml vegetable stock [or water]

1 tsp honey

1 red chilli, chopped; seeds in or discarded, depending how spicy you like your food

2 tbsp chilli paste [e.g. harissa or another favourite hot sauce]

1/2 tsp unrefined salt [plus more to taste]

FOR SERVING [optional]

Cilantro, parsley, rocket [arugula] Rice of choice, quinoa or buckwheat Fresh lemon or lime

METHOD ------------------

1. Preheat oven to 200 C and line a large baking sheet with parchment paper.

2. Mix diced eggplant with 2 tablespoons of cooking oil in a large bowl and sprinkle with salt. Toss to coat and bake in oven for 30-35 minutes, flipping after 15.

3. In the meantime, heat a large pan or pot over a medium heat. Add oil (or water) and onions. Sauté for 4-5 minutes.

4. Add garlic, turmeric, ginger, paprika and cashews, and stir to coat. Cook for 1 minute more.

5. Add carrots, mushrooms and passata [or canned tomatoes] and cook for 1 minute. Add vegetable stock, cover and bring to a simmer over medium-low heat. Cook for ca. 5 minutes or until carrots are al dente.

6. Remove cover and add capers [if using], honey, chilli paste and stir to coat. Cover and simmer over medium-low heat.

7. Stir in roasted eggplant to the stew and cover. Simmer over low heat for another 10 minutes to allow flavours to deepen.

8. Taste and adjust spices to your liking.

9. Serve over rice or grain of choice with wedges of fresh lemon/lime and freshly chopped parsley or cilantro. It will also be used as a perfect pasta dish, e.g. with penne or rigatoni.

Leftovers can be refrigerated up to 5 days.

#vegan #vegetarian #stew #glutenfree #casseroledish #aubergine