Roasted Aubergine & Tomato Stew
Roasted Aubergine & Tomato Stew
Ingredients
- 2 tbsp olive oil
- 2 medium aubergines cut into bite-size pieces
- 2 cups cherry tomatoes 330g
- 14 oz can chopped tomatoes 400g
- 14 oz can chickpeas drained, 400g
- 1 medium onion chopped
- 2 cloves garlic chopped
- 4 tbsp tomato puree
- 1 tbsp apple cider vinegar
- 2 tsp mixed herbs
- handful parsley chopped
Instructions
- 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: 257kcalCarbohydrates: 38gProtein: 9gFat: 10gSaturated Fat: 1gSodium: 437mgPotassium: 1127mgFiber: 14gSugar: 14gVitamin A: 630IUVitamin C: 35mgCalcium: 106mgIron: 4mg
Tried this recipe?Mention @NourishingKnowledge or tag #nourishingknowledge!