Don’t you just love when a bit of this and that turns into an absolute feast!! This is exactly what happened last week when I got home from work, I didn’t know what I wanted to eat but it had to be tasty, quick and would fill me up after a long day and week.
One of my favourite things about being in the kitchen is getting creative with literally nothing only a few real food ingredients. Not all of my creations turns out like this but I get such a great buzz when it does. Dare to trust your instincts and get creative in the kitchen!!
You will literally go from chopping the ingredients to feasting on this Aubergine, Bacon & Bean Tomato Stew in minutes – the secret is to microwave your potatoes until tender. All you need to do then is simply chop the potatoes up and add to the stew. This easily saves at least 20 minutes off the cooking process. If you aren’t short on time, add the potatoes raw after the aubergine and allow to slowly cook.
You could easily replace the bacon with chorizo, add a combination or completely leave out for my veggie friends.
- 2 tsp rapeseed oil
- 3 cloves garlic, minced
- 1 red onion, thinly sliced
- 1 large sweet potato
- 4 rashers/streaky bacon, roughly chopped
- 1 aubergine, cut into generous chunks
- 2 tsp smoked paprika
- 1 tbsp balsamic vinegar
- 1 x 400g tin chopped tomatoes
- 1 x 400g tin kidney beans, rinsed and drained
- 2 large handfuls spinach/kale/chard
- 1 tbsp plain yoghurt
- 1 tbsp fresh mint leaves, finely chopped
- Heat the oil in a large saucepan over a medium heat.
- Add the garlic and onion and cook until softened.
- Pierce the sweet potato a number of times with a sharp knife and cook on high in the microwave for 8 minutes or until tender.
- Once the onions are cooked, add the bacons and cook for 5 minutes. Stir through the aubergine until beginning to cook.
- Cut the pre-cooked sweet potatoes into bite-sized pieces (leaving the skin on). Add to the saucepan with the smoked paprika, balsamic vinegar and tinned tomatoes. Rinse out the tin of tomatoes with water and add to the saucepan.
- Bring to the boil, cover and reduce to a simmer. Add the kidney beans and continue to cook on a simmer for 10 minutes.
- Just before serving, stir through the spinach until it lightly wilts.
- Serve with a drizzle of yoghurt and a sprinkle of mint.