6 Vegetable Mediterranean Stew

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I love hearty stews like this on chilly nights. They smell so nice bubbling away in the kitchen!!

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Steps

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Heat a bit of olive oil in a large saucepan and saut the onion , mushrooms and chilli pepper for a couple minutes.

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Add the eggplant and continue cooking over a medium-low heat for about five minutes , until the eggplant starts to soften.

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Add in the cumin , balsamic vinegar , bacon and red pepper.

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Cook until the bacon starts to colour , then add in the chopped tomatoes , sundried tomatoes , red wine and stock.

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Season with salt and pepper.

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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.

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Check the seasoning and serve with a dollop of yogurt or over some cooked basmati rice.

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Ingredients

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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