Roasted Eggplant and Tomato Stew

ingredients

• 2 tbsp. olive oil

• 2 medium eggplant, cut into bite-size pieces

• 2 cups (330g) cherry tomatoes

• 14oz. (400g) can chopped tomatoes

• 14oz. (400g) can chickpeas, drained

• 1 medium onion, chopped

• 2 cloves garlic, chopped

• 4 tbsp. tomato puree

• 1 tbsp. apple cider vinegar

• 2 tsp. mixed herbs

• handful parsley, chopped

instructions

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

Recipe by ExecFuel