Aubergine, Okra, Corn and Tomato Stew

Name: Aubergine, Okra, Corn and Tomato Stew
Yield: Serves 6 to 8
Ingredients: chopped flat-leaf parsley, or coriander; chopped flat-leaf parsley, or coriander; freshly ground black pepper; salt; kernels cut from 3 or 4 corn cobs; 250 g (8 oz) okra; 750 g (1½ lbs) peeled tomatoes, fresh or canned a few sprigs of thyme; 750 g (1½ lbs) peeled tomatoes, fresh or canned a few sprigs of thyme; kernels cut from 3 or 4 corn cobs; 1 medium onion, peeled and sliced; 6 tablespoons extra-virgin olive oil; 3 large aubergines or several smaller ones, trimmed and diced, not too small; 6 garlic cloves, peeled and crushed

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

This rich vegetable stew has even more flavour if made the day before required and eaten cold, but not chilled, with hot pitta bread. If you like such things chilli-hot, then cook a small green or red chilli in the stew but carefully remove the seeds first.

Ingredients

1 medium onion, peeled and sliced
6 tablespoons extra-virgin olive oil
3 large aubergines

Gluten-free
Vegan

Method

Fry the onion gently in the olive oil, using a flameproof casserole or heavy saucepan.

Add the aubergines and fry all over, then add the garlic, okra, tomatoes and thyme. Bring to the boil, then turn down the heat and continue to cook, partly covered, until the vegetables are tender. Add the corn, bring back to the boil, and simmer for 2 to 3 minutes more.

Check the seasoning, s