Balsamic Aubergine & Quinoa Stew
October 27, 2015 | Serves 4
- 2 Tablespoons of Olive Oil
- 2 Teaspoons of Dried Oregano
- 2 Cloves of Garlic
- 1 White Onion
- 3 Tablespoons of Balsamic Vinegar
- 2 Red Peppers
- 1 Aubergine
- 2 x 400g Tinned Tomatoes
- 400ml of Stock, Chicken or Vegetable
- 1/2 Cup (85g) of Quinoa, Uncooked
This is the best dinner on a wet and windy day. The balsamic vinegar add such gorgeous flavour to the melt in the mouth aubergines and peppers, which cook slowly as it bubbles away. A little quinoa goes a long way, speckling throughout the rich tomato stew making it lovely and hearty. It makes such delicious leftovers, too.
Add the olive oil to a large pot on medium heat. Sprinkle in the dried oregano and swirl it in the oil.
Dice the onion and mince the garlic and then add them to the pot, stirring well to toss them in the oregano. Cook for a few minutes, stirring regularly, until the onions are soft.
While the onions are cooking, chop the aubergine into cubes and the peppers into small pieces.
Add the balsamic vinegar to the onions. Then add in the peppers and aubergines and toss everything well so that all the vegetables are coated in the balsamic and onion.
Pour in the stock and tomatoes and stir. Turn the heat up to bring the mixture to a boil, then adjust the heat down a little and let the mixture simmer and reduce for about 20 minutes.
After 20 minutes, stir in the uncooked quinoa. Continue to let it simmer until the quinoa is cooked, about another 12 minutes, and then serve.