1
Step 1
Cut the aubergine into small cubes. Mix with salt and leave for about 15 minutes.
Vegan
Aubergine and tomato stew
A rustic Mediterranean stew with tender aubergine, shallots, tomato and oregano. Slow cooking develops a deep flavour that works just as well with rice, pasta or good bread.
YOU WILL NEED
Ingredients
- 600 g aubergine
- 1 tbsp salt for the aubergine
- 2 banana shallots
- ½–1 dl olive oil
- 2 tbsp tomato purée
- 1 tbsp dried oregano
- 2 packs chopped tomatoes (390 g each)
- 1 tsp granulated sugar
- Salt and black pepper
- Rice, pasta or vegan bread, to serve
FROM THE KITCHEN TO THE PLATE
Method
2
Step 2
Peel and finely chop the shallots. Wipe the salt from the aubergine.
3
Step 3
Heat about half the olive oil in a large saucepan. Fry the aubergine over medium heat for about 10 minutes until softened and golden. Add more oil if needed.
4
Step 4
Stir in the shallots and cook until softened. Add tomato purée and oregano and fry for another minute.
5
Step 5
Add the chopped tomatoes and sugar. Simmer gently for about 40 minutes, stirring occasionally. Add a little water if the stew becomes too thick.
6
Step 6
Season with salt and black pepper. Serve with rice, pasta or bread without animal ingredients.
A DELICIOUS FINISH
What should you serve with it?
Non-alcoholic
Tomato and basil cooler
Fresh tomato and basil echo the Mediterranean flavours.
ALCOHOL-FREE OPTION
Tomato juice with lemon, basil and ice.
A delicious alternative that lets the food take centre stage.
These drink pairings are suggestions – choose what suits you and your guests.