Greek Aubergine & Tomato Stew

Name: Greek Aubergine & Tomato Stew
Prep time: 35 min
Cook time: 6 h
Total time: 6 h 35 min
Cuisine: European, Mediterranean, Greek
Ingredients: 4 tablespoons olive oil; 1 red onion, sliced; 2 celery sticks, sliced; 3 garlic cloves, crushed; 2 aubergines, cut into 3 cm chunks; 2 x 400 g (13 oz) can chopped tomatoes; 400 g (13 oz) can chickpeas, drained; 100 ml (3½ fl oz) red wine; 2 tablespoons tomato purée; 1 tablespoon red wine vinegar; 1 teaspoon sugar; 1 preserved lemon, finely sliced salt and pepper; 1 tablespoon toasted pine nuts; 50 g (2 oz) feta cheese, crumbled; 2 tablespoons chopped parsley grated zest of ½ unwaxed lemon saffron rice; Saffron rice

4 steps

Prep:35minCook:6h

Updated at: Sun, 04 Feb 2024 11:02:16 GMT

Nutrition balance score

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Ingredients

4 servings

4 tablespoonsolive oil

2 x 400gchopped tomatoes

can

400gchickpeas

can, drained

100mlred wine

2 tablespoonstomato purée

1 tablespoonred wine vinegar

1 teaspoonsugar

1 tablespoontoasted pine nuts

50gfeta cheese

crumbled

2 tablespoonsparsley

chopped ted zest of

saffron rice

Instructions

Step 1

Heat 2 tablespoons of the oil in a large frying pan, add the onion and celery and fry over a medium heat for 5-8 minutes until softened, then stir in the garlic and fry for 3 minutes until softened. Transfer the mixture to the slow cooker.

Step 2

Heat the remaining oil in the pan, add the aubergine chunks, in batches, and cook over a medium heat for a few minutes on each side until golden. Add to the slow cooker.

Step 3

Put the remaining ingredients into the slow cooker, season well with salt and pepper, then mix well. Cover with the lid and cook on low for 6 hours until the sauce is thick and the aubergines soft.

Step 4

Spoon into serving bowls, then sprinkle over the toasted pine nuts, feta, parsley and lemon zest. Serve with saffron rice, or couscous or any other grain to soak up all the delicious juices, or with crusty bread and salad.