Tomato, pepper and aubergine stew with burrata

I made this recipe with half a can of tomatoes, because that was left in my freezer! Great example of how you can alwasy use some of you pre-made (stored) ingredients in a new way.

It has become one of my favorite meals to eat for lunch. Easy to eat for dinner too, but I personally enjoy the balance between warm and cold ingredients more in the afternoon. The warm hearthy stew with creamy cold burrata and crunchy spinach are a great match.

The ingredients in this recipe are so easy to make in advance. The stew will last for at least 3 days in the fridge and can be used in different ways. Think a yummy stewy-soup, add to some pasta with lentils or even on a piece of roasted bread with a fried egg. Yum! I’m getting hungry writing this.
The other half of the can of tomatoes can also be kept in a new container in the fridge for 3-4 days or popped in the freezer for later use like I did.

On the bottom of the page you can see an example of how I used some leftovers for a new meal, which is the recipe for Quinoa, roasted veg and burrata.

Ingredients

for 2 servings

• 1 tbs mild olive oil

• 1 shallot, diced

• 2 garlic cloves, diced

• ¼ tsp smoked paprika

• 1 tbs paprika powder

• 1 tsp cumin

• 1 sweet pointed pepper, deseeded and cut in strips

• 1 aubergine, cut in strips

• ½ tomato can

• water

• 200 g cooked quinoa

• handful raw spinach

• za’atar

• ½ burrata

• optional: fresh thyme

• salt and pepper to taste

Preparation

• Keep a bit of the diced shallot on the side for a sprinkle when plating.

• In a saucepan, over medium heat, sweat the onion and garlic until translucent, about 3 minutes. Add the aubergine, pepper, smoked paprika, paprika and cumin. Let the vegetables cook, stirring occasionally, for 5-10 minutes until tender.

• Add the tomatoes and 100 ml of water and simmer for another 10 minutes. If the mixture gets too dry you can add some extra water. Season the stew to taste with salt and pepper. You can always add some extra spices if the water diluted too much of the flavors.

• Once all your ingredients are done start plating. Starting with the spinach, followed by the quinoa, stew and burrata. Sprinkle with the diced shallot, za’atar and thyme.

• Optional to drizzle extra olive oil over the burrata and sprinkle with pepper.
  

  Enjoy!