This Italian Grain Bowl leans on tomato and oregano to do the heavy lifting. We slow-cook the Aubergine for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the tomato and oregano elements, and pat the aubergine dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the aubergine and slow-cook until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the calabrian chilli and the rest of the tomato and oregano flavours, letting them cook out for a minute until fragrant.
Add the kale along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Italian
Members
This Italian Soup leans on tomato and oregano to do the heavy lifting. We steam the Cauliflower...
Italian
Members
Our tested Grilled Lamb Side: Tuscan, generous, and balanced with brown butter and sage. Serves...
Italian Weeknight-friendly Turkey Shakshuka with the garlic and basil we come back to again and again....
Italian
Members
This Italian Traybake leans on tomato and oregano to do the heavy lifting. We glaze the...