Vegan Roasted Aubergine & Tomato Stew

Vegan dish perfect for dinner with leftovers the next day.

Serves: 4 Time: 50 minutes

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Ingredients

• 2 tbsp olive oil

• 2 medium aubergines, cut into bite-size pieces

• 330g cherry tomatoes

• 400g can chopped tomatoes

• 400g can chickpeas, drained

• 1 medium onion, chopped

• 2 cloves garlic, chopped

• 4 tbsp tomato puree

• 2 tsp mixed herbs

• handful parsley, chopped

• 50g rice per person, dry weight to serve

Method

1. Cook rice according to instructions on the packaging.

2. Heat the oven to 200°C. Throw 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.

3. In the meantime, heat the remaining 1 tbsp oil in a large pan over medium heat.

4. 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.

5. Next, add in the chopped tomatoes, chickpeas, and cherry tomatoes. Bring to boil, then reduce heat and continue simmering until the aubergine is ready.

6. Once the aubergine is soft, add into the tomato sauce and mix well. Serve with rice and chopped parsley.

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