Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, aubergine stew. It is one of my favorites. This time, 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’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Aubergine stew is something that I’ve loved my whole life. They’re fine and they look fantastic.
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 begin with this particular 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 that.
The ingredients needed to make Aubergine stew:
- Take Clove garlic, chopped
- Make ready Onion, chopped
- Make ready Olive oil
- Make ready 1 aubergine, washed and chopped
- Take 1-2 tomatoes, washed and chopped
- Take Small tin of chopped tomatoes
- Get to taste Chilli flakes
- Make ready Teaspoon capers
- Get Pitted black olives
- Take Squeeze fresh lemon
- Prepare to taste Salt
- Make ready Couscous or bread to serve
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. Here is a dinner suggestion in case you are looking for a new recipe to try over the weekend. We first made this stew for lunch a few days ago. This stew is spicy with a fair bit of tomato in it and cooked until the sauce is thick and unctuous, but what makes it special is the aubergine purée.
Steps 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
Easy vegetarian stew made in the oven, good as a main dish or served over pasta. From Sunset, credited to Kathren McIntyre. This classic Mediterranean aubergine stew, caponata, is as tasty as it is versatile. Serve hot with couscous or crusty bread, as an accompaniment to lamb or chicken, or have cold with salad or crostini. Full of fragrant spices, harissa is reminiscent of Moroccan cuisine and works wonderfully here in this simple stew.
So that is going to wrap it up with this special food aubergine stew recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
