Recipes from The Andalucia Kitchen Garden
By Tracey Roberts
Tomato and Aubergine Stew
A fiery tomato and aubergine stew makes a great meal or an addition to a tapas spread and is so easy to make. October sees the seasonal vegetable of aubergines (berenjena in Spanish), a beautiful colourful vegetable producing good robust healthy food.
Preparation Time: 20 minutes Cooking Time: 40 minutes
Serves: 4 Difficulty: Easy
- 1 tbs olive oil
- 3 cloves garlic – finely chopped
- 2 shallots – finely chopped
- 1 red chilli – finely sliced
- 1 aubergine – chopped into chunks
- 400g vine tomatoes – roughly chopped
- one lemon - zest and juice
- small bunch of mint leaves chopped
- sea salt and black pepper to taste
Prepare the vegetables
Add the olive oil to a pan and gently cook the shallots, chilli and garlic.
Tip in the aubergines and tomatoes, scatter over the lemon zest and tip in the lemon juice.
Season with salt and pepper
Cook over a low heat until soft and squashy.
Tip into a serving bowl and scatter over the mint leaves.
ALTERNATIVE IDEAS FOR TOMATO AND AUBERGINE STEW
Skip the chilli and use some fresh oregano and thyme leaves instead.(or as well!)
Add some chopped peppers into the mix or use chargrilled ones from a jar for quickness.
Scatter with toasted almond slivers or crumbled goats cheese – we love this topped with feta cheese, yoghurt and mint.
IDEAS HOW TO SERVE TOMATO AND AUBERGINE TAPAS STEW
Serve as a tapas spread with lots of little tapas dishes, with wine and cheese and delicious warm ciabatta.
Wholemeal rice or quinoa and a spoonful of Greek yoghurt, a crumbling of goats and black olives chopped on top cheese as a healthy midweek dinner.
As a bruschetta topping – just pile onto warm toasted bread that’s been rubbed with raw garlic and drizzled with olive oil, cheese of your choice as an alternative, maybe come chopped extra chilli.