Now for a lighter meal, Slow Cooked Aubergine and Olive Stew! You can make this vegetarian if you have a vegetarian Worcestershire sauce at hand, if not, just omit that ingredient and add a few drops of tabasco or some extra chilli instead!
I made this a little while back, right after work when I really needed something substantial, but at the same time quite "light". This recipe makes two large portions, and are great to dip some nice bread into!
Slow Cooked Aubergine & Olive Stew
(Serves 2, about 220 calories each, stew only)
1 onion, chopped (add a few spring onions if you need to use them)
20g light butter
200-250g aubergine (1 medium), chopped
60g pitted black olives
1 fat garlic clove, finely chopped
2 tbsp red wine vinegar
1 tsp dried mint
1 tsp Italian spices (oregano, basil, etc)
1 tsp sea salt
1 tsp smoked paprika
A good dash of Worcestershire sauce
Crumbled feta to serve, along with pasta, rice, bread or other such things!
- Start by sautéing the chopped onion in butter, in a medium-sized pan, for about five minutes. Then add the aubergine, cover and cook for about 15 minutes.
- Mix in olives, garlic, vinegar, passata, water and seasoning. Cover and cook for a further 45-60 minutes. Season to taste, and serve with rice, pasta, bread or on its own, with crumbled feta cheese on top!