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20 Minute Sicily Stew. Lush flavours, super healthy with veggies!
Serves: 4 Time: 20 minutes
Ingredients
2 Aubergines, chopped into chunks
2 Tablespoons Of Capers
2 Garlic Cloves, minced
200g Quinoa, dry weight
2 Red Onions, cut into wedges
2 Tablespoons Of Sultanas
2 Yellow Peppers, cut into strips
800g Chopped Tomatoes
2 Mozzarella Balls, drained and patted dry
2 Tablespoons Red Wine Vinegar
1 Bunch Of Basil
2 Tablespoons Of Olive Oil
Method
Heat the oven to 220°C. Then cook the quinoa to package instructions, usually over a high heat for 15-20 min or until tender.
Toss the aubergine, yellow pepper strips and red onion wedges to a baking tray and drizzle the olive oil on top, season and bake in the oven for 10 mins.
Meanwhile, heat a large non-stick pan over high heat. Add the remaining olive oil. When hot add the garlic, cooking until fragrant. Add the tomatoes, vinegar, sultanas and capers and cook until it begins to bubble.
Once the veg in the oven is ready, you can remove and add them to the tomato sauce and increase the heat. Add 200 ml of boiling water (more or less if you think it needs it), cover and cook for 10 mins more.
Add the mozzarella to the same pan and cook until melted then serve the stew on top with a sprinkling of fresh basil.
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