Aubergine stew

This eggplant stew features melty and juicy chunks of eggplant cooked in a sweet and salty sauce. It is infused with garlic, shallots, green onions, and soy sauce for plenty of umami goodness! This hearty meal is ideal for cold evenings and pairs perfectly with a serving of fluffy white rice.

Aubergine stew or caponata is a fantastic dish from southern Italy that's eaten as a warm vegetable side dish or a cold antipasto; this one is gorgeous.

2 medium eggplants [700 g] 2 shallots 3 cloves garlic 5 tomatoes [meaty] 3 tablespoons olive oil 500 g ground beef 500 g stock 1 tablespoon oregano 1 tablespoon sweet

Mary Berry's simple store cupboard aubergine caponata is full of flavour and also happens to be vegan. Serve with bread, couscous or a jacket potato.

Khoresh bademjan is a super delicious Persian eggplant stew. It combines eggplants, meat, tomatoes, spices to make a truly satisfying dish.

This aubergine and chickpea stew is a great Middle Eastern-inspired vegetarian recipe for an easy weekend lunch or supper. Get the Sainsbury's magazine recipe

This is an incredible Sicilian aubergine stew, served with fluffy couscous. Jam-packed with veg, it adds up to two of your 5-a-day.

Ingredients: 3 tbsp olive oil 1 aubergine, sliced 1 lemon, sliced 1 onion, chopped 2 tsp sweet paprika 1 tsp cumin ½ tsp oregano 2 tbsp tomato purée 50g walnuts 2 dates, pitted 400g tin of beluga lentils, drained 400g tin of cherry tomatoes 500ml vegetable stock Salt, to taste Handful

Khoresh Bademjan is a comforting Persian aubergine stew that gets its distinctive flavours from the rich aroma of fried aubergines and tangy preserved black limes. Although it is traditionally made with meat, it is also common to use yellow split peas instead, turning this into a wholesome vegan option.

Persian Aubergine Stew with Black Lime