Description
I love hearty stews like this on chilly nights. They smell so nice bubbling away in the kitchen!
Ingredients
- Olive Oil
- Red Onion
- Button Mushrooms
- Hot Chili Pepper
- Eggplant
- Ground Cumin
- Balsamic Vinegar
- Bacon
- Red Pepper
- Chopped Tomatoes
- Sun-dried Tomatoes
- Red Wine
- Water
- Salt And Pepper
- Greek Yogurt
Instructions
- Heat a bit of olive oil in a large saucepan and saut the onion, mushrooms and chilli pepper for a couple minutes
- Add the eggplant and continue cooking over a medium-low heat for about five minutes, until the eggplant starts to soften
- Add in the cumin, balsamic vinegar, bacon and red pepper
- Cook until the bacon starts to colour, then add in the chopped tomatoes, sundried tomatoes, red wine and stock
- Season with salt and pepper
- Bring to a boil, then turn the heat down, three-quarters cover the pot and simmer for about 20 minutes or until you are happy with the thickness of the sauce
- Check the seasoning and serve with a dollop of yogurt or over some cooked basmati rice