Eggplant Adobo Stew

Name: Eggplant Adobo Stew
Prep time: 55 min
Cook time: 1 h
Total time: 1 h 55 min
Yield: Serves: 6
Ingredients: ½ teaspoon caster (superfine) sugar; 2 x 400 g (14 oz) tins chopped tomatoes; freshly ground black pepper; 1 squeeze lime juice, or more to taste; 2 tablespoons rapeseed or vegetable oil; 2 medium onions, chopped; 2 tablespoons olive oil; 2 medium eggplant (aubergines), about 500 g (1 lb 2 oz), peeled and chopped into bite-sized pieces; sea salt flakes; ½ teaspoon ground cumin; 50 ml (2½ tbsp) red wine vinegar; 1 clove, ground; ½ teaspoon dried oregano; 2 garlic cloves, finely chopped; ½ teaspoon ground cinnamon; 1 teaspoon agave nectar; ½ onion, finely chopped; 100 g (3½ oz) tomato paste (concentrated purée); 4 chipotle or 2 ancho chillies; chopped coriander (cilantro), to serve; soya yoghurt or dairy-free cream cheese, to serve

Preparation info

Serves:
6

Difficulty
Easy
Ready in
1 hr 55

Appears in

Easy Vegan

By Sue Quinn

Published 2015

About

Eggplant soaks up the spicy, smoky flavour of adobo paste well. This recipe makes more paste than is needed for the stew because it’s easier to do in this quantity, but it keeps for about three months, covered, in the fridge.

Ingredients

2 medium eggplant (aubergines), about 500 g (1 lb 2 o

Main course
Stew
Spicy
Gluten-free
Vegan

Method

Heat the oven to 200°C (400°F/Gas 6). For the adobo paste, put the chipotle or ancho chillies in a bowl, cover with boiling water and set aside for 30 minutes. Make sure the chillies are submerged – you might need to weigh them down with a saucer.

Meanwhile, put the eggplant in a