Meatless Monday’s: Roasted Aubergine & Tomato Stew

Indulge in the heartwarming flavors of our Roasted Aubergine & Tomato Stew, a dish that's bursting with Mediterranean charm. Imagine tender, caramelized aubergine pieces roasting to perfection, mingling with sweet cherry tomatoes and hearty chickpeas. The rich tomato base, infused with garlic, onion, and mixed herbs, creates a symphony of flavors that dance on your palate. A splash of apple cider vinegar adds a tangy twist, perfectly balancing the stew's robust character. Serve it over a bed of fluffy rice, and garnish with fresh parsley for a comforting, wholesome meal that's as nutritious as it is delicious. This stew is sure to become a favorite for cozy dinners and gatherings alike!

Roasted Aubergine & Tomato Stew

Ingredient List

2 tbsp. olive oil
2 medium aubergines, cut into bite-size pieces
2 cups (330g) cherry tomatoes
14oz. (400g) can chopped tomatoes
14oz. (400g) can chickpeas, drained
1 medium onion, chopped
2 cloves garlic, chopped
4 tbsp. tomato puree
1 tbsp. apple cider vinegar
2 tsp. mixed herbs
Handful parsley, chopped

Directions

Preheat 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, and tomato puree, and cook for another 2 minutes.
Next, add in the chopped tomatoes, vinegar, chickpeas, and cherry tomatoes. Bring to a 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 parsely.
Makes 4 servings.

Nutrition Facts

Calories per serving: 260
Fats per serving: 9 grams
Protein per serving: 10 grams
Carbohydrates per serving: 34 grams

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