Roasted Aubergine & Tomato Stew
Ingredients
Instructions
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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.
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In the meantime, heat the remaining 1 tbsp. oil in a large skillet over medium heat.
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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.
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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.
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Once the aubergine is soft, add into the tomato sauce and mix well. Serve with rice and chopped parsley.