Aubergine Stew

For today’s dinner I freestyled an aubergine stew/very thick pasta sauce. I had planned on making a middle-eastern flavoured dish but when I realised I was missing quite a few ingredients I improvised this instead. It won’t win any photo contests but it was delicious and healthy. I ate it with some gnocchi and have enough leftover for lunch tomorrow.

I used :

  • 1 aubergine
  • 2 finely chopped red onions
  • 4 minced cloves of garlic
  • 2 grated carrots
  • 8 small plum tomatoes plus 1 can chopped tomatoes
  • glass of red wine
  • 1/2 packet of tempeh chopped into small cubes
  • finely sliced bunch of spring onions
  • gnocchi to serve
  1. I gave the aubergine a head start by seasoning with Maldon salt and cooking over a low heat while I chopped everything else.
  2. I added the onions and garlic with some dried basil and let soften for a few minutes.
  3. I added the carrots, peppers and tomatoes and let cook for about 10 minutes, until everything had softened.
  4. I removed half and blended it with the wine to give a saucier consistency.
  5. I returned the blended portion and added the tempeh and spring onions right when I put the gnocchi on to cook.
  6. I ate it! Delicious, hearty yet light.

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