DAD’s EGGPLANT STEW

This is my favourite big healthy bowl of flavour to serve with crusty toasted bread. It’s my Dad’s invention - sort of Spanish inspired flavours. is he Spanish? No. Has anyone from my family tree likely ever set foot in Spain? Likely not. Is it awesomely simple and delicious? You bet.. so, here’s one of my family’s fave meals to share! I made School Night Vegan’s legendary garlic knots recipe to serve it with and HOO BOY am I glad I live nowhere near my family these days and so didn’t have to share a single bite this time round.

INGREDIENTS

• 2 tablespoons olive oil

• enough chopped onions to make you cry (2?)

• 1 red capsicum cut into strips

• 2 large eggplants cut into strips (skin on)

• fresh minced garlic (your call, vampire slayer levels for me)

• chilli (give it some punch!)

• at least a cup of pitted black olives

• 700ml passata (strained tomatoes)

• 1 bunch fresh parsley

• 2 cans cooked butter beans

• a big pinch of sugar

• bread to serve

To make the stew: heat olive oil in a large pot and then add enough chopped onions to make you cry (to remind me of my dad).

Cook on medium-low, stirring occasionally, for about 20 min then add capsicum and eggplants plus chilli (4 fresh habanero for me this time) and garlic . Let them break down a bit, stirring for 20 min then add at least a cup of chopped black olives, a pinch of sugar and the passata. Swish around a big splash of water in the passata jar to get the last of it out and add that too.

Lower the heat, then simmer for 30-40 min. Add the drained butter beans and an entire bunch of parsley, finely chopped. Serves 4-6 with loads of crusty, garlicky bread on the side. I hope this becomes a new staple for your family too!