Eggplant Stew with Peppers and Tomatoes 2

Recipe: Turkey and aubergine stew


  • 350g turkey cubed into bite size pieces.
  • 2 heaped tsp ground cumin.
  • 1 aubergine (approx. 200g) cubed into bite size pieces.
  • 1 large red onion chopped.
  • 1 large garlic clove chopped.
  • 2 tbsp olive oil, salt (optional) and pepper.
  • 400g can of tomatoes.
  • 1 tbsp balsamic vinegar (optional).
  • 15g bunch of mint.
  • coursely chopped.

Instructions :

  1. Gently heat the olive oil and stir in the onion and garlic. Cook for 5 minutes over a medium heat, stirring regularly.
  2. Add the aubergine and quickly toss the pieces in the oily onion.
  3. Reduce the heat and cook, stirring a couple of times, for 5 minutes until the aubergine begins to soften. Increase the heat and add the turkey, browning it thoroughly.
  4. Season with salt and pepper and add the tomatoes and vinegar (vinegar is optional).
  5. Half fill the tomato can with water and add that too. Bring to the boil, reduce the head immediately, three-quarters cover the saucepan and simmer for 20 minutes. Check that the meat is tender – if not cook for another 5 or 10 minutes. I found it was fine after the initial 20 minutes. Remove the saucepan from the heat and stir in the mint. Serve.

Number of servings (yield): 3

Meal type: breakfast

Culinary tradition: Middle Eastern

My rating: 4 stars:  ★★★★☆ 1 review(s)