Slawston aubergine mess

WHAT?

2 aubergines

5-6 small potatoes with their skin

1 onion, 2 cloves of garlic, chilli

½ tomato

2 tablespoons red wine vinegar

1 tablespoon olive oil

½ teaspoon tomato paste (peltes)

½ bunch of mint, ½ bunch parsley

50g. Cooked chickpeas

300ml vegetable stock

Pepper, oregano

Salt, pinch of sugar

HOW TO?

1️⃣In a pan with boiling water cook the aubergines for 15 minutes. Take out and leave aside.

2️⃣In a pan (medium heat) sauté in olive oil the chopped onion, garlic and chilli for two minutes. Add the tomato paste and let cook for one minute. At this stage grind pepper. Add the vinegar and let it steam away. Add chopped tomatoes, sugar and let it cook for ten minutes lowering the heat.

3️⃣In an oven dish add the half cooked aubergines, tomato sauce, all the herbs, the potatoes and the chickpeas, add the stock and slow cook at 160 degrees for three hours.

4️⃣Serve with extra herbs and feta cheese.