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

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
Vegan
Spicy
Gluten-free

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