The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Super-dooper aubergine & tomato stew
Sizzled aubergine, tomato and onion simmered in piquant herb and tomato sauce… Sounds posh, but our stew is simplicity itself thanks to our special Slimming World pastes, unlocking hours of culinary prep in the squeeze of a sachet! Capers, oregano and fresh basil up the ante – fluffy couscous makes for a feast!
Plants 4
SWK: Source of protein
SWK: High fibre
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Serving size
Ingredients
- 40g capers in brine (Capers (93.5%), Salt (4.5%), Water (1%), Grape Vinegar (1%))
- 2 onion
- 2 aubergine
- 250g wholewheat couscous (Wheat) (100% Whole WHEAT semolina)
- 1 handful of fresh basil
- 2 tbsp dried oregano
- 400g baby tomatoes
- 8 x garlic paste (Garlic, Sea Salt, Citric Acid)
- 2 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 400g passata (tomatoes, salt, citric acid)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
Nutritional Information
Calories: 343
Protein: 14g
Carbs: 62g
Fat: 3.3g
Ingredients
- 20g capers in brine (Capers (93.5%), Salt (4.5%), Water (1%), Grape Vinegar (1%))
- 200g passata (tomatoes, salt, citric acid)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 handful of fresh basil
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 125g wholewheat couscous (Wheat) (100% Whole WHEAT semolina)
- 1 onion
- 1 aubergine
- 1 tbsp dried oregano
- 200g baby tomatoes
- 1 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
Nutritional Information
Calories: 344
Protein: 14g
Carbs: 62g
Fat: 3.3g
Super-dooper aubergine & tomato stew
Sizzled aubergine, tomato and onion simmered in piquant herb and tomato sauce… Sounds posh, but our stew is simplicity itself thanks to our special Slimming World pastes, unlocking hours of culinary prep in the squeeze of a sachet! Capers, oregano and fresh basil up the ante – fluffy couscous makes for a feast!
Cook time:
30 mins
Cuisine:
Italian
Food group:
Vegan
Allergens: Celery, Wheat
Cooking Instructions
Before you start
- 1 large mixing bowl
- 1 large non stick frying pan
Ace the base!
- Peel the onions and cut each into 8 wedges, then dice the aubergines into 2cm chunks.
Simmer the stew
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions, aubergines, oregano and tomatoes for 10 mins.
- Add both pastes, the capers and passata. Crumble in half the stock, pour in 250ml water (400ml for 4 portions), stir well and simmer for 8-10 mins (10-12 mins for 4 portions).
Sort the couscous
- Meanwhile, put the couscous in a bowl, crumble in the remaining stock and pour in enough boiled water to just cover the couscous. Stir well, cover and leave for 5 mins, until the stock is absorbed.
Finish & serve
- Finely chop half the basil and stir it into the sauce.
- Serve the aubergine stew with the couscous and scatter the remaining basil on top.