Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, aubergine stew. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Aubergine stew is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Aubergine stew is something which I’ve loved my entire life.
When the aubergine is golden all over, add the onion, garlic and parsley stalks, then cook Season the stew to taste, then drizzle with extra virgin olive oil. Serve the stew with the couscous and sprinkle. I couldn't love aubergine any more than I do.
To get started with this recipe, we have to first prepare a few ingredients. You can cook aubergine stew using 12 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Aubergine stew:
- Prepare Clove garlic, chopped
- Prepare Onion, chopped
- Make ready Olive oil
- Take 1 aubergine, washed and chopped
- Make ready 1-2 tomatoes, washed and chopped
- Prepare Small tin of chopped tomatoes
- Make ready to taste Chilli flakes
- Prepare Teaspoon capers
- Get Pitted black olives
- Get Squeeze fresh lemon
- Get to taste Salt
- Prepare Couscous or bread to serve
Add all the aubergine to the slow cooker and stir well. This slow-cooked aubergine stew really benefits from the gentle cooking of the tangy tomato sauce. Perfect for midweek meals, quick, fuss-free dinner party menus that will wow guests without requiring hours spent in the kitchen, and simple bakes and sweet treats. Easy vegetarian stew made in the oven, good as a main dish or served over pasta.
Instructions to make Aubergine stew:
- Sweat off the garlic and onions for a few mins. Add the aubergine and cook for another 4-5 mins
- Add fresh and chopped tomatoes, chilli and salt to taste. Stir and cook for 15 mins on low
- Add capers and chickpeas. Cook for another 3-4 mins
- Serve with olives on a bed of couscous or with fresh bread
From Sunset, credited to Kathren McIntyre. Aubergines take a little longer to cook than you might think, so make sure they are succulently soft before serving this vegetarian dish. Add the liquids: Stir the harissa paste into. This aubergine stew actually made quite a big batch but that wasn't a problem for me as I quickly scooped the leftovers into the freezer-plates and transferred them straight into the deep freezer so as. This classic Mediterranean aubergine stew, caponata, is as tasty as it is versatile.
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