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
1

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.

2

In the meantime, heat the remaining 1 tbsp. oil in a large skillet over medium heat.

3

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.

4

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.

5

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

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