Eggplant Stew with dill yoghurt

Serves 4


1 large eggplant, cut into 4cm pieces

1/3 cup olive oil

Salt, pepper

1 brown onion, diced

4 clove garlic, roughly chopped

3 medium potato cut into quarters

1 red, green and yellow capsicum, diced

2 zucchinis, sliced into thick rounds

1 tsp each ground cumin, smokey paprika

2 tbsp tomato paste

2 400g tin cherry tomato

1 cup Greek style yoghurt

2 clove garlic, finely chopped

Juice ½ lemon

Large handful dill, roughly chopped


Preheat an oven to 220C and line a baking tray with baking paper.

Toss the eggplant with half the oil and some salt and pepper.

Scatter onto a baking tray.

Roast in the preheated oven for 15 minutes.

Place the remaining oil into a deep frying pan.

Add the onion, garlic, potato, capsicums, zucchini, with a pinch of salt and cook over a medium/high heat.

Cook, stirring often for 5 minutes.

Add the spices, tomato paste and stir through, cooking for another 2 minutes.

Add the tinned tomatoes and 1 cup water and bring to the boil, season to taste.

Then cover the pot with a lid and transfer to an oven to cook for approx. 1 hour.

Turning the heat down to 180C after 15 minutes as you want the veggies softened.

Meanwhile, combine the yoghurt garlic, lemon and half the dill with a little salt and pepper to taste. Set aside.

Once the veggies are cooked, stir through the roasted eggplant, the remaining dill

Let the stew sit for 2 minutes.

Serve with the yoghurt.

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