Mediterranean Aubergine Stew with Tomato & Chilli Couscous
Who says stews are just for winter? This is a tasty veggie stew that’s light and full of Mediterranean flavour. Similar to a caponata it has delicious sweet and sour notes that work perfectly with our Tomato & Chilli Couscous.
Method
Heat 2 tbsp of olive oil in a deep-sided frying pan over a medium heat. Add the aubergine and cook for 5 minutes, turning to brown all sides. You may need to do this in batches, adding more oil when needed.
Once the aubergine is golden on all sides, add the onion, oregano, garlic and parsley stalks. Stir and cook for 2 minutes, adding more oil if needed. Stir in the tomato purée to coat the aubergine. Add the capers, olives and vinegar. Stir well. Once the vinegar has evaporated add the chopped tomatoes and honey and simmer for 15 minutes until the aubergine is cooked through and tender.
Meanwhile prepare the couscous according to the packet instructions.
Check the aubergine for seasoning and serve with the couscous, garnished with parsley and almonds. Drizzle with a little extra virgin olive oil if you like.
Ingredients
- 1 large aubergine, cut into chunks
- pinch of dried oregano
- olive oil
- 1 onion, finely chopped
- 1 clove garlic, finely chopped or grated
- 30g bunch of parsley, stalks and leaves divided and both roughly chopped
- 1 tbsp tomato purée
- 1 x 400g tin chopped tomatoes
- 1 tbsp capers
- handful of green olives
- 1 tbsp red wine vinegar
- 1-2 tsp honey or sugar
- 1 tbsp toasted flaked almonds
- 2 packets Ainsley Tomato & Chilli Couscous
- a little extra olive oil, to serve (optional)