Summer vegetable stew in aubergine boats!

I was feeling seasonal today and wanted to make something with summer vegetables (and also I love aubergine)! But this is really delicious and completely vegan and super duper healthy and nutritious so you must try it! It does take a little while to cook, but doesn't really require any attention, so once you've chopped the vegetables, you're pretty much done! This recipe serves 2! If you're not too fussed about fancy presentation (and would prefer more yummy aubergine) then skip the boat-making stages and simply chop the whole aubergine including the skin, into chunky squares. You'll then have a yummy roasted summer vegetable stew like the image to the right here.

Cooking and preparation time: 50 minutes

You will need:

• 3 medium sized mushrooms
• A large handful of spinach
• 1 large aubergine
• Half a can of chickpeas 
• 1 can of chopped tomato
• 200g of passata
• 1 large pepper or 2 small

Steps:

1. Preheat the oven to 190 degrees Celsius.
2. Cut the mushrooms and peppers into chunky squares and place aside.
3. First cut the aubergine into half length-ways. Then use a knife to cut the aubergine as seen in the picture to the right, without piercing the skin of the aubergine.
4. Add the chopped mushroom, pepper and aubergine to a ceramic/glass oven dish. Add the tin of chopped tomato and passata and mix well.
5. Place in the oven for 30-35 minutes, stirring the stew every 10 minutes.
6. After 35 minutes, drain the chickpeas and stir into the dish and add the spinach too. Cook for a further 5 minutes.
7. Remove from the oven and spoon stew into aubergine boats.
8. Season to taste and enjoy!

I hope you enjoy this recipe and don't forget to leave your comments below!