Roasted Aubergine & Tomato Stew
Roasted aubergine and cherry tomatoes simmered with chickpeas, chopped tomatoes and herbs. A hearty, gluten-free and dairy-free stew for four.
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Ingredients
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- 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
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