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Main course · Eastern European

Vegan Zacusca-Style Aubergine and Pepper Stew

50 min Serves 4 ~195 kcal/serving ~£4.40 (£1.10/serving) Dairy-freeGluten-freeVeganVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 2 aubergine
  • 3 mixed peppers
  • 1 onion
  • 400 g tomatoes
  • 2 garlic cloves
  • 3 tbsp olive oil

Nutrition (per serving)

Calories
195 kcal
Protein
4 g
Carbohydrate
17 g
of which sugars
12.8 g
Fat
11 g
of which saturates
1.6 g
Fibre
7.7 g
Salt
0.04 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat the oven to 200C (180C fan, gas 6). Prick the aubergines and roast whole for 30-35 minutes until soft, then scoop out the flesh once cool enough to handle.

  2. 2

    Fry the chopped onion, sliced peppers and crushed garlic in the olive oil for 10 minutes until softened.

  3. 3

    Add the chopped tomatoes and aubergine flesh, and simmer for 20-25 minutes until thickened.

  4. 4

    Check the seasoning and serve warm or at room temperature.

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