Last night for dinner I threw together what hadn't originally been intended to be a stew, but it is sort of how it turned out.
1 red onion,
Half an aubergine, cut into cubes
Half a courgette, cut into half moons
Half a bag of Quorn chicken,
Quarter of a stock cube,
100-150ml of hot water,
3 small cloves of garlic or 1 large,
1 tin of chopped tomatoes,
Red wine vinegar,
Crack of black pepper,
Frozen spinach, if using fresh add it as one of the last ingredients before serving.
Cook off the red onion in a pot with some olive or vegetable oil, then when the onions appear to be changing colour add between 1-2 tsps of red wine vinegar to sweeten them. Next add the aubergine cubes, a bit more oil, a tsp of dried basil, frozen spinach and the courgettes. Let this cook for the next 5 mins so the vegetables have a chance to soften, then add the quorn chicken.
Add the tinned tomatoes and the hot water, followed by the stock cube, a generous squeeze of lemon juice and two tsps of pesto. Let the contents of the pot to cook away for another 10 - 15 minutes, crush in the garlic 5 minutes before serving up. Finish off with a crack of black pepper and enjoy.
I served this with potatoes that I first cooked in the microwave in a dish full of water, then finished off in a very hot pan with oil and sea salt. I think it worked out really well as an accompaniment, but I also reckon this would work equally well with pasta, on bruschetta or on it's own.