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A classic Provençal vegetable stew of aubergine, courgette, red pepper, onion and sweet cherry tomatoes, gently simmered with garlic, thyme and a little chilli, then finished with fresh spinach. It’s simple, colourful and full of flavour, and it’s lovely as a side or turned into a main. It’s naturally plant-based and packed with fibre and vitamins.
1.
Heat half the oil in the pan over a medium-high heat. Cook the aubergine, stirring often, until golden in places (5–6 minutes).
2.
Add the remaining oil, the onion and the pepper, and cook until softened (5 minutes).
3.
Stir in the garlic, thyme and red pepper flakes for 1 minute, then the tomato purée for 1 minute.
4.
Add 60ml water and stir to lift any bits from the bottom of the pan. Add the courgette and tomatoes.
5.
Cover and simmer gently, stirring occasionally, until all the vegetables are soft (15 minutes). Uncover and simmer for 5 minutes to thicken slightly.
6.
Stir in the spinach until wilted, and season with the salt and pepper.
7.
Make it a main for 2: Stir in 1 x 400g tin cannellini beans (drained and rinsed) in step 4. In step 6, make 2 wells, crack in 2 eggs, cover and cook until set (5–7 minutes).
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Storage information
Leave to cool, then cover and refrigerate for up to 4 days. Reheat until piping hot, or eat at room temperature. Freeze for up to 3 months; defrost overnight in the fridge and reheat until piping hot. The flavour improves the next day.
Tip
Serve with your choice of protein for a balanced meal.
Cost-saving tips
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