aubergine stew with feta mash

Full of carbs for the long distance runner!

You will need:

1 small-medium aubergine (eggplant)
1 small-medium courgette (zucchini)
1 medium onion
3 cloves garlic
1 can chickpeas, drained
1 can diced tomatoes
1 c. vegetable stock
1 tsp. chili powder
1 tsp. cinnamon
2 tsp. ground cumin
salt and pepper to taste

Cut off the ends of the aubergine, than chop into ¾" cubes. Sprinkle with salt and let drain in a colander for 1 hour. Rinse well under water and dry (you can omit this step if the aubergine seems very firm and fresh – salting will eliminate the occasional bitterness you find with aubergine).

Chop the onion roughly. Mince the garlic. Coat a large saucepan with cooking spray, heat over medium heat. Add the garlic, onion, chili powder, cumin and cinnamon. Stir well to coat evenly. Cook until the onions have softened (approx. 4-5 minutes).

Add the aubergine, courgette, tomatoes and chickpeas, along with the stock. Bring to the boil and then simmer, covered, for 30-40 minutes.

Uncover and stir. If the stew looks very soupy, let the liquid bubble away for a few more minutes.

Meanwhile, make the feta mash.

Feta mash

3 large potatoes
1 sweet potato
2 tablespoons crumbled light fetta
You can add some butter or dairy free spread if you wish
A little milk to bind
Salt and pepper

Peel and chop the potatoes and sweet potato, place in a saucepan with water and boil until soft. Mash with fetta, butter (if using), milk, salt and pepper.

Serve the stew with a dollop of mash and some green vegetables on the side.

This stew freezes very well. We ate it nearly three weeks after originally cooking it and it was still delicious. We've also eaten it with quinoa and salad.