I made this tasty spiced aubergine tomato stew today. I spiced it with smoked spanish paprika, the dulce version. I also added dried chili flakes to the combo. It is divine & easy, fast to make too! I served this with organic spelt penne & organic spiced sausage bits ( I removed their casings!! ). This dinner is all vegan too, if you serve this with vegan spiced sausages!!! 😉
The stew itself is completely vegan!!
Read on How I made it!
Recipe: For 2 persons, with a lot of hunger
2 larger aubergines, ( eggplant ) cleaned, cut into thicker rings, ( 400 gr, weighted after being cleaned ) then into 4 or more, larger seeds & mushy interior cut out!!
1 medium white onion, peeled & cut into finer slices
1/2 red bell pepper, seeds & white bits removed, cut into smaller strips
black pepper: 20 grins
Maldon sea salt : 1 teaspoon + 1/4 teaspoon
1/2 vegan stock cube
300 ml hot water
2 teaspoons Spanish smoked paprika, the mild version (dulce )
1/2 teaspoon + 1/4 teaspoon of dried chili flakes
3 organic dairy-free spicy sausages, casings removed, sausage parts torn into smaller bite-sized pieces
500 ml sieved tomato passata
To serve: cooked & drained white spelt penne + fried organic sausage bits ( I fried my sausage bits in some vegan butter until browned on all sides & cooked through )/ You can use here spiced chorizo styled vegan sausages instead! ( to make the meal completely vegan! )
1. Take a large Creuset pot & heat up on medium high. Pour 2 to 3 tablespoons of sunflower oil in here & heat up. When hot, add onion & pepper strips. Add 1 teaspoon of smoked paprika. Stir-fry for about 5 minutes. Now, add aubergine chunks & 1 teaspoon of smoked paprika. Stir & add few knobs of vegan butter & some sunflower oil too. Fry until all the sides of the aubergine pieces are browned & half-cooked through. Add 10 grins of black pepper, finely milled & 1 teaspoon of Maldon sea salt. Stir well. Now, add 1/2 cube of vegan stock & crumble it into the mix. Stir well. Add 300 ml of hot water to the mix. Stir everything round in the hot pot. Now, add 1/2 teaspoon + 1/4 teaspoon of the dried chili flakes & add 500 ml of tomato passata & stir well. Add again 10 grins of black pepper & 1/4 teaspoon of sea salt. Mix. Reduce the sauce a bit for about 10 minutes until your sauce has thickened in, doesn’t look runny anymore & your aubergine pieces must be just cooked through!!! Taste! It has to taste fabulous & just right, with hints of spiciness on your lips & no further! Adjust the seasoning, if you need to. My stew was very delicious! 🙂
2. Serve on a bed of spelt penne & ladle your hot stew on this & scatter the cooked dairy-free organic sausage bits around the penne & on top of your lovely aubergine tomato stew!;) Happy eating!
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Sophies Foodie Files
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