This hearty stew makes a perfect dinner for postpartum recovery. It’s packed with the veggies your body needs and gives you a good amount or iron from the beef and chickpeas. This is a great one to send to a friend or relative who wants to bring you a meal! Bonus: it also freezes well, so you can prepare a double batch and save half for later.
• 2 tbsp. olive oil
• 1 lb (450 g) lean ground beef
• 2 medium eggplants, cut into bite-size pieces
• 2 cups (330g) cherry tomatoes
• 14oz. (400g) can chopped tomatoes
• 14oz. (400g) can chickpeas, drained
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 4 tbsp. tomato puree
• 1 tbsp. apple cider vinegar
• 2 tsp. mixed herbs
• handful parsley, chopped
Pre-heat the oven to 400°F (200°C). Place the cut eggplant into a baking dish and drizzle with 1 tbsp. olive oil and season with salt. Cook in the oven for 40 minutes until soft.
In the meantime, heat the remaining 1 tbsp. oil in a large skillet over medium heat. Brown the ground beef.
Add the onion and garlic, season with salt and pepper, and cook for 5-6 minutes until soft—then add in the mixed herbs, tomato puree, and cook for another 2 minutes.
Next, add in the chopped tomatoes, vinegar, chickpeas, and cherry tomatoes. Bring to boil, then reduce heat and continue simmering until the eggplant is ready.
Once the eggplant is soft, add into the tomato sauce and mix well. Serve with rice and chopped parsley.