Greek Aubergine Stew
This is a lovely tasty stew that I serve with lumps of feta and some nice bread.
Cut the aubergine into bite sized pieces put into a large bowl of water add some salt and cover tightly, leave for about half an hour, then rinse several times prior to use.
So gently fry diced onions and a pepper or two, diced carrots, then throw in some turmeric, paprika, garam masala, coriander, a bay leaf, and oregano. Then a tin a tomatoes a glass of white wine and some veg stock. Add the aubergines and simmer till everything is cooked through.
