Made with AI
Rustic Vegan Mushroom, Aubergine and Potato Stew
55 min 389 kcal per serving Easy
Ingredients
4 Servings
- Olive oil30 ml
- Onion, diced200 g
- Garlic, minced18 g
- Mushrooms, sliced500 g
- Aubergine, cubed500 g
- Courgette, sliced400 g
- Canned tomatoes800 g
- Potatoes, cubed800 g
- Vegetable stock500 ml
- Tomato paste60 g
- Sugar4 g
- Dried thyme2 g
- Dried rosemary2 g
- Salt6 g
- Black pepper2 g
Instructions
- 1
Prepare all the vegetables: dice the onion, mince the garlic, slice the mushrooms and courgette, and cut the aubergine and potatoes into evenly sized cubes.
- 2
Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onion and cook for 5–7 minutes, stirring occasionally, until softened and lightly golden.
- 3
Add the minced garlic and cook for 1 minute, stirring continuously until fragrant.
- 4
Add the sliced mushrooms. Increase the heat to medium-high and cook for 6–8 minutes, stirring occasionally, until their released liquid has mostly evaporated and the mushrooms begin to brown.
- 5
Add the cubed aubergine and sliced courgette. Cook for another 7–10 minutes, stirring regularly, until the vegetables begin to soften and develop some colour.
- 6
Stir in the tomato paste, dried thyme and dried rosemary. Cook for 1–2 minutes to caramelise the paste slightly and release the herbs' aromas.
- 7
Add the canned tomatoes, cubed potatoes, vegetable stock, sugar, salt and black pepper. Stir well, scraping up any browned bits from the bottom of the pot.
- 8
