Herby Aubergine and Pepper Stew With Pine Nuts and Lemon

Herby Aubergine and Pepper Stew With Pine Nuts and Lemon

This amazing pot of deliciousness is so versatile. Serve with either a herby couscous, crispy roast potatoes, crusty bread or just a simple green salad!



3 aubergines - chopped into large pieces (about half the size of a lemon)

2 peppers (any colour) chopped in large pieces 

2 red onions finely sliced 

3 garlic gloves sliced 

2 tbsp of capers

1 handful of fresh tomatoes

1 x red chilli left whole but with 3-4 holes pricked in it

1 cinnamon stick 

A few sprigs of fresh rosemary & thyme (if you don’t have fresh a tsp of each dried will be fine) 

2 tbsp of tomato puree

Salt & pepper to season 

1 tbsp tamari sauce (good quality soy sauce will also work fine) 

2 handfuls of pine nuts 

1 lemon 

2 tbsp of olive oil

2 cups of water 



1. Pre heat the oven to a medium heat. In a large ovenware pan, add a good glug of olive oil and warm over a medium heat. 

2. Add the aubergines in batches, letting them brown and sear so they have a lovely colour. Remove and set aside.  

3. Repeat this with the mixed peppers and add to the aubergines. 

4. In the same pan add the herbs, capers, garlic and chilli stirring them together in the pan. 

5. Add the sliced red onions and allow to cook for about 15 mins until caramelised.

6. Before you add the fresh tomatoes, squeeze them with your hands allowing all the juices and seeds to ooze out! Pop all of this loveliness into the pan with the onions and herbs and stir. 

7. Add the aubergines and peppers to the herbs and onions and gently stir. 

8. In a jug add the 2 tbsp of tomato puree, then pour in 2 cups of water mixing together. Pop this over the veggies. 

9. Sprinkle over the pine nuts and lemon juice, add the tbsp of tamari and a good grind of black pepper.

10. Stir gently again and pop a lid on ready to go in the oven. 

11. Place in the oven at 180 c for about an hour. Take out and have look (and taste….season if needed) at this point I turn the oven down slightly and let it cook for a further 1/2 hour - 40 mins until really soft and a wonderfully dark, rich colour. You can tell by the amazing smell this gives off too when it’s ready. 


When you are happy, remove from the oven and set aside for 20 mins with the lid on and serve!