Sweet and sour aubergine stew

Aubergine is believed to have originated in India where it’s considered to be the “King of Vegetables”. However, the aubergine is a berry, not a vegetable. When cooked, it develops a rich complex flavour and it’s a great substitute for meat. Since aubergines are like sponges, many recipes advise salting, rinsing and draining sliced aubergine to soften it, so as to reduce the bitterness and amount of fat absorbed during cooking. I don’t do it for this particular dish as I prefer aubergine chunks absorbing as much sauce as possible. This stew is full of flavour, creamy and filling yet healthy. The tanginess of the tomato and chipotle sauce goes really well with the sweetness of sultanas and honey.

Ingredients (feeds 2 people)
2 large aubergines, chopped
1/2 onion, chopped
100 ml extra-virgin olive oil
50g sultanas
50g cashew nuts
1 tbsp tomato puree
1 tbsp honey
1 tsp chipotle sauce
a pinch of salt

Method
1.Saute the onion and aubergine chunks in a large frying pan for a few minutes, until brown and tender.
2. Add all the remaining ingredients. Stir well, then cover and cook for about 20 minutes, removing the lid of the pan towards the end of cooking. Should the sauce require extra moisture, add a tablespoon or two of water during cooking.

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