Aubergine Stew - Vegetable Casserole
Rated 4.0 stars by 4 users
Servings
4
Prep Time
15 minutes
Cook Time
45 minutes
Warming vegetable stew given a delicious flavour infusion by aromatic sweet and smoked paprika. This vegetarian one pot delight is a simple and healthy dish, perfect for a weeknight dinner.
Wine pairing: The fresh fruitiness and herbal aroma of Vesztergombi Winery's Szekszárdi Shiraz Rosé 2019 goes very nicely with the tomato-based sauce of the stew.
Ingredients
- 500g potatoes, cubed
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2 tsp. oil
- 1 brown onion, sliced into wedges
- 3 garlic cloves
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3 tbsp. sweet paprika
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2 tbsp. smoked paprika
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1 tbsp. goulash paste
- 2 large aubergines, cubed
- 1 large courgette, cubed
- 2 bell peppers, sliced
- 500g tomato passata
- 1 cup vegetable broth
- salt
- cooked rice - 1 cup per person
Directions
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Heat the oil in a large skillet over medium-low heat, then add the onion and saute until it begins to brown.
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Add the garlic, paprika, smoked paprika and the goulash paste and saute for 30 seconds.
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Add the vegetable broth and the potatoes. Cover and simmer for 10 minutes, then add the aubergine, peppers and passata, season with salt and cook for a further 10 minutes. Finally, add the courgette and simmer for an additional 5 minutes.
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Serve with cooked rice.
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