Mediterranean Stew

I had an eggplant that I needed to use up and came up with this delicious creation. This dish is entirely for me because the rest of my fam will not eat eggplant. I thoroughly enjoyed it! Especially with a spoonful of yoghurt on top...YUM! I had it for lunch today and it will also be lunch for the next few days.

This is so simple to make. All you need is a large pot, a handful of ingredients and around 30 minutes.




- 1 large eggplant (aubergine)

- 1 large onion

- 4 garlic cloves

- 1 red capsicum (pepper)

- 2 tomatoes

- A handful of olives (I used black Ligurian)

- 1 tin of drained & rinsed chickpeas

- A small bunch of parsley

- 2 tsp oregano

- 1 tsp cumin

- 1 tsp sweet paprika

- 1 cup veggie stock or water

- Salt & pepper


- Chop the eggplant, onion, capsicum and tomato into largish chunks. Finely dice the garlic. Separate the stalks and leaves from the parsley, chop the stalks up finely.

- Lightly brown the eggplant in some olive oil in a large pot then transfer to a plate or bowl.

- Add a little more olive oil if needed and lightly sauté the garlic, onion and parsley stalks.

- Add in the spices and cook for a further minute or so until the spices become fragrant.

- Add the capsicum, tomato, olives and chickpeas.

- Pour in the stock and season with salt & pepper.

- Simmer on low for 25-30 minutes.

- Serve with a spoonful of Greek or natural yoghurt & parsley leaves.