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Spiced aubergine & tomato stew

Spiced aubergine & tomato stew

Inspired by a classic Lebanese moussaka (maghmour), this is a wholesome plant-based recipe with a slightly sweet tomato flavour from the passata base.

This recipe costs under £2 a portion when using store-cupboard ingredients you already have at home.

Find more £2 recipes, the full store-cupboard list, and terms and conditions here.

Shop all everyday value Essential ingredients here.

4.5 out of 5 stars(19) Rate this recipe
Gluten freeVeganVegetarianHealthyHigh fibre2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook25 mins
  • Total time35 mins


  • 4 tbsp Essential Olive Oil
  • 2 Essential Aubergines
  • 1 Essential Onion, finely sliced
  • 2 clove/s garlic, finely chopped
  • ¼ tsp chilli flakes
  • ½ tsp ground cinnamon
  • 400g can Essential Chickpeas, drained and rinsed
  • 400g Mutti Classic Passata
  • ½ x 25g pack mint, leaves finely shredded, plus extra to serve
  • The Levantine Table Handstretched Flatbreads, to serve (optional, not vegan or gluten free)


  1. Preheat the grill to high. Heat 2 tbsp oil in a sauté pan or deep frying pan. Cut 1 aubergine into 3cm cubes and fry with the onion, garlic and a pinch of salt, stirring regularly, for 8-10 minutes over a medium heat until soft and turning golden. Stir in the spices, chickpeas, passata and 200ml water; season. Simmer for 15 minutes, stirring regularly, until everything is coated in a rich sauce.

  2. Meanwhile, cut the remaining aubergine into 1cm-thick rounds and brush all over with the remaining 2 tbsp oil. Spread out on a large foil-lined baking sheet, season and grill for about 3 minutes on each side until golden; set aside.

  3. Stir the shredded mint into the chickpea mixture and top with the sliced aubergine. Scatter with extra mint and serve at once with flatbreads, if liked. Alternatively, cool, then cover and chill the dish for up to 48 hours before reheating to serve (in a 180ºC, gas mark 4 oven for 20 minutes until piping hot throughout, covering with foil if the aubergine browns too much on top).

Cook’s tip

You can also use dried chickpeas. Soak 120g overnight in cold water. The next day, drain and rinse, then put in a pan with plenty of fresh cold water. Bring to the boil and boil briskly for 10 minutes, then simmer for 30 minutes until tender. Drain and add to the recipe in step 1.


Typical values per serving (not including bread) when made using specific products in recipe


1,108kJ/ 266kcals



Saturated Fat












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