My mum does a mean Aubergine and Courgette Stew its out of this world.
Recipe for Aubergine stew
Serves 4
2 courgettes
1 large aubergine
1 large onion, halved then sliced
2 garlic cloves, crushed then chopped
3 tablespoons olive oil (approximately)
Half teaspoon dried oregano
1 teaspoon honey
600g canned chopped tomatoes
Salt and pepper
For the quinoa
200g quinoa, dry weight (about a cup), rinsed
3 spring onions, chopped
1 teaspoon cinnamon
2 tablespoons chopped fresh mint leaves
2 tablespoons toasted pine nuts
200g Feta
Trim the ends from the courgette and aubergine and slice the vegetables longways into thick slices. Brush with olive oil and season with salt and pepper. Cook the veg in batches on a griddle pan (or grill) until nicely marked and nearly cooked through. Set aside to cool.
Put a pan of water on to boil for the quinoa.
Heat 1 tablespoon of olive oil in a deep frying pan (one that has a lid for later). Add the onion and cook gently for fifteen minutes until soft and golden. Add the chopped garlic and dried oregano and cook for another five minutes, taking care not to burn the onions.
Add the tomatoes and honey into the pan with the onions, cover and simmer for 20 minutes. When the water comes to the boil put the quinoa on to cook, following the packet instructions.
Chop the aubergine and courgette into dice.
When the 20 minutes are up for the tomato and onion sauce add the diced courgette and aubergine. Replace the lid and simmer for a further ten minutes. Taste and add seasoning if required (remember that the feta will add extra saltiness).
When the quinoa is cooked drain and toss with the cinnamon, pine nuts and spring onion. Stir through the mint literally just before you dish up to stop it going black.
Serve the tomato, aubergine and courgette sauce alongside the quinoa and sprinkle with crumbled feta.