Aubergine stew

Gorgeous aubergine and chickpea stew called moussaka. Rich tomato sauce with soft aubergine and then a little of texture from the chickpeas. Lovely!

This soft, delicate stew of puy lentils and aubergine is taken from Yotam Ottolenghi's SIMPLE cookbook. It works perfectly as a starter, or as a main served with any grain.

Dig out the slow cooker to make this healthy stew. Topped with toasted pine nuts and served with flatbreads, it makes a wonderfully nutritious vegan meal

Mary Berry's simple store cupboard aubergine caponata is full of flavour and also happens to be vegan. Serve with bread, couscous or a jacket potato.

Aubergine stew or caponata is a fantastic dish from southern Italy that's eaten as a warm vegetable side dish or a cold antipasto; this one is gorgeous.

Soft and mellow stewed eggplant in a delicious tomato sauce flavored with spices and fire-roasted red pepper.

This eggplant stew features melty and juicy chunks of eggplant cooked in a sweet and salty sauce. It is infused with garlic, shallots, green onions, and soy sauce for plenty of umami goodness! This hearty meal is ideal for cold evenings and pairs perfectly with a serving of fluffy white rice.

Loaded hummus is always a good idea, and this one goes the extra mile. A saucy, spiced aubergine and lentil stew blends into the creamy hummus below. It’s a full meal, packed with protein, fibre and flavour and is perfectly scoopable.

2 medium eggplants [700 g] 2 shallots 3 cloves garlic 5 tomatoes [meaty] 3 tablespoons olive oil 500 g ground beef 500 g stock 1 tablespoon oregano 1 tablespoon sweet

Ingredients: 3 tbsp olive oil 1 aubergine, sliced 1 lemon, sliced 1 onion, chopped 2 tsp sweet paprika 1 tsp cumin ½ tsp oregano 2 tbsp tomato purée 50g walnuts 2 dates, pitted 400g tin of beluga lentils, drained 400g tin of cherry tomatoes 500ml vegetable stock Salt, to taste Handful