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Saturday, 16 April 2011

A very tasty variation on a theme

Aubergine and Chick Pea Stew

I tried this tonight and it is gorgeous.

1 x Large Aubergine
1 x Large Onion
3 tablespoons of olive oil
1 x knob of butter (equal to a tablespoon)
1 x 400g can of chick peas
2 x 400g tins of chopped tomatoes or 1 can of tomatoes and some puree and 400 mls of water.
1 x heaped teaspoon of dried mint
1 x vegetable stock cube
Salt and Pepper

Chop the onions roughly so they form quite large pieces.

Heat the oil and butter, chuck in the salt and gently saute the onions for about 5 minutes.

Next, chop the aubergine into large chunks and throw them into with the onions. Give them five minutes.

Having done that, lob in the rest of the ingredients and some water and bring to the boil.

Turn the heat right down and simmer for 30 minutes, giving it the occasional stir.

Serve it either on its own with some buttered flat bread or with some cooked pasta on the side.

So simple, but a stunning taste.