This dish is great served with fish or chicken & brown basmati rice

Serves 4-6



2 medium size aubergines (Cut into 1-inch cubes, toss with a few pinches of sea salt and lightly massage then leave for 20 minutes. Drain any liquid that has been released and toss with pressed garlic, olive oil & pepper and then roast in a pre-heated oven at 180C until lightly browned and soft to the touch. Set aside)

4 large onions – cut in large 1-inch dice

4 cloves garlic – pressed

1 lb ripe tomatoes – peeled and cut in 1-inch cubes

2 medium size carrots – peeled and cut in half lengthwise and then in 1-inch pieces

2 yellow or red bell peppers – cut into 1-inch squares

1/3 cup kalamata or green olives

2 bay leaves

Chilli flakes – to taste

2 tsp coriander seed powder

1 tsp cumin seed powder

A good pinch of dried rosemary, thyme and oregano

Extra virgin olive oil

Sea salt

Fresh basil & black pepper to garnish


In a large stew pan – preferably with a thick bottom like a Le Crueset – heat 1 tablespoon of olive oil and start by sautéing the onions with the garlic and a pinch of sea salt for several minutes until the onions are glassy and soft then add the bell peppers and continue sautéing.

Add the carrots and the herbs & spices and sauté a few more minutes before adding the tomatoes & olives

Once the stew is bubbling turn down to low setting cover and allow to simmer for about 15 minutes. Add the aubergine and simmer for another 5. Taste, adjust seasoning and serve with fresh basil and fresh black pepper, enjoy!