Summer Vegetable Stew In Aubergine Boats

• 3 mushrooms medium
• 1 handful spinach
• 1 aubergine large
• 1 cup chickpeas
• 2 11/16 cups chopped tomatoes tin of
• 3/4 cup passata
• 1 pepper large

1. Preheat the oven to 190 degrees Celsius.
2. Cut the mushrooms and peppers into chunky squares and place aside.
3. First cut the aubergine into half length-ways. Then use a knife to cut the aubergine as seen in the picture to the right, without piercing the skin of the aubergine.
4. Add the chopped mushroom, pepper and aubergine to a ceramic/glass oven dish. Add the tin of chopped tomato and passata and mix well.
5. Place in the oven for 30-35 minutes, stirring the stew every 10 minutes.
6. After 35 minutes, drain the chickpeas and stir into the dish and add the spinach too. Cook for a further 5 minutes.
7. Remove from the oven and spoon stew into aubergine boats.
8. Season to taste and enjoy!

mushrooms, handful spinach, aubergine, chickpeas, tomatoes, passata, pepper

Taken from www.yummly.com/recipe/Summer-Vegetable-Stew-In-Aubergine-Boats-685812 (may not work)