Recipe

Eggplant, chilli and tomato stew with ricotta

  • 2 hrs 30 mins cooking
  • Serves 4
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Ingredients

Eggplant, chilli and tomato stew with ricotta
  • 2 (300g) celery stalks, trimmed, cut into 7.5cm lengths
  • 4 clove garlic, thinly sliced
  • 1 fresh long red chilli, thinly sliced
  • 2 400g cans cherry tomatoes
  • 2 (340g) red onions, unpeeled
  • 1/4 cup (60ml) olive oil, plus 2 teaspoons extra, for drizzling
  • 2 (600g) eggplants, chopped into 5cm pieces
  • 400 gram wedge fresh firm ricotta
  • 1/2 teaspoon dried chilli flakes
  • 1/4 cup lightly packed fresh basil leaves

Method

Eggplant, chilli and tomato stew with ricotta
  • 1
    Place garlic, chilli, celery and tomatoes in a 4.5-litre (18-cup) slow cooker. Season.
  • 2
    Peel onions leaving root end intact. Cut each onion into eight wedges.
  • 3
    Heat 1 tbsp of oil in a medium frying pan over medium-high heat and cook onion, turning, until browned. Transfer to slow cooker.
  • 4
    Heat remaining oil in the same pan over medium heat. Cook eggplant, turning occasionally, until browned. Transfer to slow cooker and cook, covered, on high, for 2 hours. Season to taste.
  • 5
    Cut ricotta into 4 wedges and place on serving platter. Sprinkle with chilli and drizzle with extra olive oil.
  • 6
    To serve, sprinkle eggplant stew with basil and accompany with ricotta wedges.

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