About this recipe:I love aubergines and often make something like this dish with them, this time I really enjoyed it so decided to write it down. The rosemary and combination of vegetables goes very well together. Could be served with pasta or garlic bread.
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Chop the onions in large chunks. Heat two large tablespoons of olive oil in the pan, add the onions and sauté. Slice (don't crush) the peeled garlic cloves and add to the onions.
Once the onions and garlic are softened, add the aubergine. Add about 100ml hot water here to avoid the aubergine sticking to the pan. After about 4 minutes add the celery and allow all the vegetables to cook in the water with a lid on for 5-7 minutes, stir frequently.
Next add the tomatoes, grated carrot, sweetcorn and olives. Stir in the stock cube and season well with dried rosemary, salt and pepper.
Allow to simmer for about 25/30 minutes, stir as needed.
Taste and adjust seasoning as required.
Enjoy hot with crusty pasta or bread.
Alter ingredients, such as garlic and herbs, to your own taste.