Prep 20 mins
Cook 35 mins
I love hearty stews like this on chilly nights. They smell so nice bubbling away in the kitchen!
- olive oil, for frying
- 1 red onion, finely chopped
- 6 button mushrooms, sliced
- 1 hot chili pepper, chopped
- 1 eggplant, cut into bite-sized pieces
- 2 teaspoons ground cumin
- 1 tablespoon balsamic vinegar
- 200 g bacon, cut into small pieces (10-12 strips)
- 1 red pepper, sliced into strips
- 1 (400 g) can chopped tomatoes
- 10 sun-dried tomatoes, chopped
- 1⁄2 cup red wine
- 1 1⁄2 cups water or 1 1⁄2 cups stock
- salt and pepper
- 150 g Greek yogurt or 150 g plain yogurt (optional)
- Heat a bit of olive oil in a large saucepan and sauté 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.
This was a bit spicy for us and it also didn't look very appetizing.
Great depth of flavor and perfect for a cold winter's night. You can almost feel all those vegetables doing you good!