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ROASTED AUBERGINE AND TOMATO STEW
This Roasted Aubergine & Tomato Stew is a very versatile dish. It can be served as a main, on its own, or as a side dish. The type of stew you can make on a Sunday for all week lunches.
Roasted aubergine tomato stew is full of flavour and nutrient. It is a plant based meal that’s high in fiber, low in calories and a great source of protein. Perfect for a healthy lunch or dinner.
Aubergines, also known as eggplants, have a mild, nutty flavor and are available all year round. As they are rich in fiber and contain almost no fat, they are an excellent tool for weight management. Aubergines also contain a great deal of vitamin B6, folate, manganese, copper and iron.
WHAT YOU NEED
- 2 tbsp. olive oil
- 2 medium aubergines, cut into bite-size pieces
- 2 cups (330g) cherry tomatoes
- 14oz. (400g) can chopped tomatoes
- 14oz. (400g) can chickpeas, drained
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 4 tbsp. tomato puree
- 1 tbsp. apple cider vinegar
- 2 tsp. mixed herbs
- handful parsley, chopped