Roasted Aubergine & Tomato Stew

Name: Roasted Aubergine & Tomato Stew
Cuisine: Mediterranean
Ingredients: blank; 2 tbsp. olive oil; 2 medium aubergines, cut into bite-size pieces; 2 cups (330g) cherry tomatoes; 14oz. (400g) can chopped tomatoes; 14oz. (400g) can chickpeas, drained; 1 medium onion, chopped; 2 cloves garlic, chopped; 4 tbsp. tomato puree; 1 tbsp. apple cider vinegar

By: Agi Kaja

Ingredients

2 tbsp. olive oil
2 medium aubergines, cut into bite-size pieces
2 cups (330g) cherry tomatoes
14oz. (400g) can chopped tomatoes
14oz. (400g) can chickpeas, drained
1 medium onion, chopped
2 cloves garlic, chopped
4 tbsp. tomato puree
1 tbsp. apple cider vinegar

Directions

Pre-heat the oven to 400°F (200°C). Place 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.
In the meantime, heat the remaining 1 tbsp. oil in a large skillet over medium heat.
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.
Next, add in the chopped tomatoes, vinegar, chickpeas, and cherry tomatoes. Bring to boil, then reduce heat and continue simmering until the aubergine is ready.
Once the aubergine is soft, add into the tomato sauce and mix well. Serve with rice and chopped parsley.

Nutrition

Fat9 gramsCarbs34 gramsProtein10 grams,

Agi Kaja

Curating a blend of nourishing recipes, practical nutrition hacks, and intentional living tips. Agi focuses on the "why" behind the products we sell — helping customers build a life that feels as good as it looks. With deep roots in nutrition and a passion for food and health, she spends her days debunking myths, cooking whole foods and highlighting the best ways to fuel a healthy life, ensuring our community stays informed, inspired, and well-fed.

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Roasted Aubergine & Tomato Stew