In season: Aubergine and tomato stew

Aubergine and tomato stew. Photo by Gregor Richardson.
Aubergine and tomato stew. Photo by Gregor Richardson.

Once you get confident with aubergines, you will realise how versatile and delicious they are. When stewed with tomatoes, the combination works as a base for many dishes. They can be partnered with grilled lamb chops, piled on bruschetta or baked with mozzarella on top.

Aubergine and tomato stew
Serves 4

2 large aubergines (eggplants), remove pointy tops and cut into large cubes
100ml olive oil
2 garlic cloves, finely chopped
400g very ripe tomatoes, cut into chunks (or 1 tin drained tomatoes)
10 fresh basil leaves, torn into big pieces
Salt and pepper to taste

When cooking aubergines, don't be put off by the fact that they soak up a lot of the oil like a sponge; just continue cooking.

Heat a large frypan up to hot and add the aubergine and fry until brown on all sides. Add the garlic and fry for 1 more minute. Add the tomatoes and fry for 5 minutes. Reduce the heat, then add a generous pinch of salt and pepper and the basil. Let the flavours combine for a few more minutes.

Great hot or cold.

• This recipe is from Alison Lambert, chef at the Otago Farmers Market.


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