Roasted Eggplant & Tomato Stew

Prep Time5 minsCook Time50 minsDifficultyBeginnerYields4 ServingsCategory,
 2 tbsp Extra Virgin Olive Oil
 2 Medium Eggplantscut into bite-size pieces
 2 cups (330g) Cherry Tomatos
 14 oz (400g) can chopped tomatoes
 14 oz (400g) can chickpeasDrained
 1 Medium OnionChopped
 2 Cloves GarlicChopped
 4 tbsp Tomato Puree
 1 tbsp Apple Cider VInegar
 2 tsp Mixed Herbs
 Handful ParsleyChopped

Pre-heat the oven to 400°F (200°C). Place the cut eggplant 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 eggplant is ready.


Once soft, add eggplants into the tomato sauce and mix well. Serve with rice and chopped parsley.

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