Aubergine Stew - Vegetable Casserole
Warming vegetable aubergine stew given a delicious flavour boost by aromatic smoked paprika. This vegan one pot casserole is perfect for weeknight dinners.
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.
- 500g potatoes, cubed
2 tsp. oil
- 1 brown onion, sliced into wedges
- 3 garlic cloves
3 tbsp. sweet paprika
2 tbsp. smoked paprika
1 tbsp. goulash paste
- 2 large aubergines, cubed
- 1 large courgette, cubed
- 2 bell peppers, sliced
- 500g tomato passata
- 1 cup vegetable broth
cooked rice - 1 cup per person
Heat the oil in a large skillet over medium-low heat, then add the onion and saute until it begins to brown.
Add the garlic, paprika, smoked paprika and the goulash paste and saute for 30 seconds.
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.
Serve with cooked rice.
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