Greek Aubergine & Tomato Stew
Serves: 4
Ready in: 60 mins +
This aubergine stew has Greek influences with its use of preserved lemon, Feta cheese and toasted pine nuts. Slow cooking the stew means it is sticky, sweet and full of flavour. Recipe extracted from Vegetarian Slow Cooker: Over 70 delicious recipes for stress-free meals by Libby Silbermann (£12.99, Hamlyn)
Ingredients:
4 tbsp olive oil1 red onion, sliced
2 celery sticks, sliced
3 garlic cloves, crushed
2 aubergines, cut into 3 cm chunks
2x 400g tins chopped tomatoes
400g tin chickpeas, drained
100ml red wine
2 tbsp tomato purée
1 tbsp red wine vinegar
1 tsp sugar
1 preserved lemon, finely sliced
salt and pepper
To serve:
1 tbsp toasted pine nuts50g Feta cheese, crumbled
2 tbsp parsley, chopped
grated zest of ½ unwaxed lemon
saffron rice
method:
- Heat two tablespoons of the oil in a large frying pan, add the onion and celery, and fry over a medium heat for 5–8 minutes, until softened. Stir in the garlic and fry for three minutes, until softened, then transfer the mixture to the slow cooker.
- Heat the remaining oil in the pan, add the aubergine chunks, in batches, and cook over a medium heat for a few minutes on each side, until golden. Add to the slow cooker.
- Put the remaining ingredients into the slow cooker, season well with salt and pepper, then mix well. Cover with the lid and cook on low for six hours, until the sauce is thick and the aubergines are soft.
- Spoon into serving bowls, then sprinkle over the toasted pine nuts, feta, parsley and lemon zest. Serve with saffron rice, couscous or any other grain to soak up all the delicious juices, or with crusty bread and salad.
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