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    Home » Recipes by Meal Type » Vegetarian Dinner Recipes

    Jan 16, 2014 · Modified: Dec 1, 2015 by Becca Heyes · This post may contain affiliate links · 18 Comments

    Aubergine stew with olives and capers

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    Aubergine stew with olives and capers

    I'm back on track with vegan January! Hurrah! Not that I ever actually failed or anything (don't worry, I still haven't bought that wheel of brie, despite dreaming about it most nights), but we've spent a lot of time travelling so far this year which has made it tricky to find vegan things to eat - there are only so many things I can think of to eat in the car (I'll admit, there have been a lot of crisps consumed…). However now that we're back home for at least a little while, I'm able to plan out our meals more thoroughly and stock the fridge properly. Cooking proper meals has definitely helped curb my cheese cravings!

    Aubergine stew with olives and capers

    So. Aubergine stew. I love it. I couldn't love aubergine any more than I do. A lot of people seem to have something against aubergine, but I think that's just because they're put off by the idea of having to salt it and leave it for half an hour before it can be used. That would totally put me off too, but here's a little confession: I never, ever salt my aubergines. I'm too lazy, and I don't think ahead, so when 8pm rolls around and I think 'oh, I should probably make some dinner', the last thing I want to do is wait another half an hour for my aubergine to sit in some salt.

    I know, I know, that probably makes me a terrible person (or at least a terrible cook), but I've never had a problem with using aubergine without salting. If you cook it for long enough (which actually is only twenty minutes or so, before I put you off), it cooks down into soft and juicy chunks that are absolutely perfect in stew.

    Aubergine stew with olives and capers

    This tomatoey stew is irresistibly rich and went really well with some pasta, but I'm thinking bulgur wheat would be a great accompaniment too - or just have it on its own with some crusty bread for dipping. It's thick and sticky, and is full of my favourite Italian flavours like black olives, capers, and basil. I also topped it with some pine nuts since I love a bit of crunch.

    Literally kept me happy for hours, with a nice big red ring around my mouth.

    Aubergine stew with olives and capers
    Aubergine stew with olives and capers
     
    Recipe Type: Main meal
    Author: Becca @ Amuse Your Bouche
    Prep time: 5 mins
    Cook time: 30 mins
    Total time: 35 mins
    Serves: 2
    Ingredients
    • 1tbsp oil
    • ½ onion, sliced
    • 2 cloves garlic, minced
    • 1 large aubergine, cut into fairly large chunks
    • 100g black olives, halved lengthwise
    • 1tbsp capers
    • 200ml passata
    • 200ml vegetable stock
    • 1tbsp agave nectar or honey
    • 2tbsp fresh basil, chopped
    • Black pepper
    • 3tbsp parsley
    • 2tbsp pine nuts
    Instructions
    1. Heat the oil in a saucepan or large frying pan, and cook the onion, garlic and aubergine over a medium-low heat for around 10 minutes, stirring occasionally, until the vegetables are soft and just beginning to caramelise.
    2. Add the olives, capers, passata, stock, agave and basil, and bring to a simmer. Season with plenty of black pepper. Cook for a further fifteen minutes or so, until the mixture has thickened and the aubergine is very soft.
    3. Serve with pasta, bulgur wheat or bread, topped with parsley and pine nuts.
     
    3.2.2265
    Aubergine stew with olives and capers

    If you're in the mood for a warming winter stew, try this mushroom and walnut stew with cheesy cobbler topping:

    Mushroom and walnut stew with cheesy cobbler topping

    More Vegetarian Dinner Recipes

    • Smoked Cheese and Broccoli Tart
    • 40 Vegetarian Mushroom Recipes
    • Slow Cooker Mushroom Stroganoff
    • Vegetarian Chilli Mac (One Pot!)
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    Comments

    1. Maria says

      January 22, 2014 at 1:43 am

      This looks so delicious! And so does the mushroom stew! Looks like some serious comfort food!

      Reply
    2. Talya Tate Boerner says

      January 21, 2014 at 1:19 pm

      Looks lovely!

      Reply
    3. Alexandra says

      January 21, 2014 at 12:00 pm

      I've never had this kind of stew, looks really yummy!

      Reply
    4. Ai Lin @ Nomsies Kitchen says

      January 21, 2014 at 10:39 am

      I love aubergine too and am always looking for new recipes for it. Lovely recipe, I like the addition of pine nuts for a different texture and added flavour. Thanks for admitting you do not salt your aubergines before cooking because neither do I!

      Reply
    5. Angrboda says

      January 20, 2014 at 7:48 pm

      I made this for dinner today. It was lovely. Thank you. :)

      Reply
      • Becca @ Amuse Your Bouche says

        January 20, 2014 at 9:08 pm

        Thanks, I'm really pleased you enjoyed it! :)

        Reply
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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

    More about me →

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