This Mediterranean vegetable stew is actually perfect for a super healthy and light midweek supper. The ingredients are very classic and easy to find in every grocery store.
1 bay leaf
1 aubergine or eggplant
1 courgette or zucchini
1 yellow pepper
5 ripe tomatoes
some olive oil
1 x 200 gr tin of plum tomatoes
1 teaspoon of sugar
salt and black pepper for seasonings
Prepare your ingredients before you start – peel and cut the onion into wedges, then peel and finely slice the garlic. If you want to cut it faster without tearing your eyes, you can use manual food chopper to cut onion and garlic.
Chop the aubergine, courgette and pepper. Then, roughly chop the tomatoes or use manual food chopper.
Heat 2 table-spoon of olive oil in a wok or large casserole over medium heat. Add the chopped aubergine, courgette, and pepper. Stir-fry for 5 minutes or until soften but not cooked through. Set aside into large bowl.
Add to the casserole, chopped onion, garlic and bay leaf. Drizzle with oil if needed. Fry until golden and soften for 10 to 15 minutes.
Return the cooked vegetable to the casserole and stir in the fresh and tinned tomatoes, add the sugar, a good pinch of sea salt and black pepper.
Mix well, breaking up the tomatoes with the back of a spoon. Cover the pan and simmer over a low heat for 30 to 35 minutes, or until reduced, sticky and sweet.
You can serve it with any steak, fish, chicken or simply a steamed rice or chips for your light supper.