Aubergine stew

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.

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

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.

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.

Khoresh bademjan is a super delicious Persian eggplant stew. It combines eggplants, meat, tomatoes, spices to make a truly satisfying dish.

This is an incredible Sicilian aubergine stew, served with fluffy couscous. Jam-packed with veg, it adds up to two of your 5-a-day.

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

Jamie Oliver Eggplant Caponata is made with eggplants, red onion, garlic, fresh flat-leaf parsley, salted capers, green olives, ripe tomatoes, olive oil, dried oregano, and red wine vinegar, with optional slivered almonds. This hearty Jamie Oliver recipe creates a versatile side dish that takes about 30 minutes to prepare and can serve up to 6 people.

This eggplant or aubergine caponata with halloumi and flatbread has got to be one of the tastiest vegetarian dishes to have up your sleeve. Buttery soft eggplant, tomatoes and garlic cook down to become a silky stew while the moreishness of salty halloumi and warm, toasted flatbread make this a complete dinner. And this is a pushy recipe Dear Reader!

Khoresh Bademjan is a comforting Persian aubergine stew that gets its distinctive flavours from the rich aroma of fried aubergines and tangy preserved black limes. Although it is traditionally made with meat, it is also common to use yellow split peas instead, turning this into a wholesome vegan option.