1 large eggplant, cut into 4cm pieces
1/3 cup olive oil
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.