Tomato and Aubergine Stew
A few weeks ago a friend made me a version of this stew for dinner. It was so good that I decided to recreate it with what I had to hand at home a few days after.
This is honestly the best late summer / early autumn stew. It’s rich in flavour and not to heavy. Perfect for those cooler evening that seem to be drawing in.
INGREDIENTS
1 Aubergine
1 Yellow Courgette
1 Red Pepper
1 Tin Cannellini Beans
2 Tins Chopped Tomatoes
2 Vegetable Stock Cubes
1 Large Pinch of Salt
1 Tablespoon Cumin
1 Tablespoon Corriander
1/2 Teaspoon Cayenne Pepper
METHOD
Roughly cube the aubergine, courgette and red pepper.
Add to a large deep frying pan and pour over a tin of cannellini beans and two tins of chopped tomatoes.
Crumble over two vegetable stock cubes and sprinkle in a large pinch of salt, the cumin, corriander and cayenne pepper.
Top up the pan with cool water until the vegetables are covered and give everything a good stir.
Place the pan over a high heat until the liquid comes to a boil. Then drop the heat to low and leave the pan simmer for about an hour and a half, stirring intermittently so nothing sticks to the bottom.
Serve with rice or garlic bread and enjoy!