Squid stew in roasted aubergine

Ingredients

• 2 squid stew cans
• 1 aubergine/person
• 1 green pepper
• 1 red pepper
• 2 tomatoes
• 2 orange sweet potatoes
• 1 onion
• white wine
• olive oil

Preparation

Cut the onion and the peppers into cubes and sauté in olive oil until it is soft. Refresh with white wine.

Boil the sweet potato and cut also into cubes.

Bake the aubergine with a trickle of olive oil in the oven at 160ºC for 10 minutes. 

Heat the squit stew can. Put the peppers with the onion and the sweet potato inside the aubergine and on top the squid stew, which must be very hot.