Aubergine Stew

My mom’s old but gold recipe, which happens to be quick and easy too. It’s great served with rice, couscous, pasta, quinoa or just with a simple green salad.

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You’ll only need a few ingredients and minutes for this:


Aubergine-Tomato Stew

Serves 4

2 Eggplants

1 tin of tomato /400g/

1 onion

2 garlic clove

coconut oil

1 big handful of basil

salt, pepper

1. Heat the oil in a large frying pan. Chop the onion and garlic into small pieces, place them in the pan and roast for 1-2 minutes.

2. Cut the aubergines, the tomatoes into dices, put them also in the pan and roast also for a few minutes.

3. After a short time of roasting, pour the leftover tomato juice on the aubergines, add a little water too, and cook for about 20 minutes.

4. Season it with salt, pepper and chopped basil. Serve it with brown rice, couscous or quinoa. Enjoy!

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