Originally published on: Ottolenghi
Few things bring me more pleasure in the kitchen than taking a set of familiar ingredients and seeing them in a new light. It’s happened here with this stew and also the Puy lentil and aubergine dish on page 166. The two ingredients lists are very similar – the aubergine, cherry tomatoes, olive oil, garlic and oregano. Both dishes – though equally delicious – are completely different from one another. It’s one of the many reasons I love aubergines: they’re so versatile and can be cooked in such different ways to yield such different results.
Serve the stew either as a hearty starter or a side, or else as a main, served with any grain you like. The stew can be made up to 3 days ahead and kept in the fridge – just warm through and add the , oil, chilli flakes and oregano before serving.