Aubergine and Sweet Potato Casserole
Aubergine and Sweet Potato Casserole is perfect if you're looking for something easy to cook but also full of sweet jerk spices reminiscent of the Caribbean. Gluten-free and Vegan too.
Ingredients
- 1 tbsp olive oil
- 1 onion
- 1 tsp garlic crushed (or lazy garlic)
- 1 tsp ginger grated (or frozen chopped ginger)
- 1 tsp all-spice
- 1 tsp cinnamon
- 1 tsp ground nutmeg
- 1 tsp cumin
- 1 tbsp light soft brown sugar
- 1 aubergine chopped into small squares
- 200 g sweet potato chopped into small squares
- 400 g tin of chopped tomatoes
- 400 g tin of chickpeas or dried but soaked and cooked beforehand
- pineapple chunks a handful
- 1 handful parsley chopped
Instructions
- Fry the onion and garlic in oil in a casserole pot until starting to brown.
- Add the spices and sugar and stir.
- Add the aubergine and sweet potato and combine. Stir in the chickpeas and tin of tomatoes. Leave to simmer.
- Add the pineapple chunks and cover with a lid. Cook in an oven at 200°/180 fan for 1 hour. Stir in the parsley and serve with rice.
Notes
Pineapple - you can use fresh or tinned! I used this one from Nature's Finest as they are already in chunks, saving me lots of time.
Parsley - again, fresh or even frozen is fine. I used the Waitrose frozen parsley as it's just as good and saves time chopping, as well as a waste of a plant when it dies and you have to throw it! Anyone else??
Aga cooking - all my recipes are tested and made on an Aga however I always adapt the method for a conventional oven. If you're an Aga owner however, you can follow the recipe as is, using a suitable casserole pot on the boiling plate (not the portmerian one like I did, which ended up smashing!!) Cook in the roasting oven for one hour.
Slow-cooker - this recipe is suitable for the slow-cooker as it used to be a recipe for that method! It's recently been updated, you see! Cook as above, 7 hours on low or 4 hours on high.
Reheating - you should ensure you reheat this dish until piping hot!
Storage - you can store leftovers in a well-sealed container in a fridge for 3 days.
Freezing - I'd recommend only freezing for up to 3 months. Ensure the container is well-sealed so you don't risk freezer burn on the food.
Tried this recipe?Let us know how it was!