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Eggplant and mushrooms are braised in hearty red wine for a vegetarian version of the classic French stew. Serve over rice or noodles for a complete vegetarian meal.

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Recipe Summary test

prep:
20 mins
cook:
30 mins
additional:
5 mins
total:
55 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut any large mushrooms in half.

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  • Heat a heavy-bottomed stew pot over medium-high heat. Add olive oil and onion; saute until translucent, about 5 minutes. Add carrot, garlic, thyme, and rosemary; saute until fragrant, 1 to 2 minutes. Do not burn the garlic. Stir in mushrooms until they absorb the flavors. Add eggplant chunks and saute until they soak up the flavors.

  • Pour in red wine and deglaze the pot by scraping up any browned bits with a wooden spoon. Pour in broth. Mix well and add tomatoes and tomato paste. Reduce heat and simmer until carrot and eggplant have softened and the liquid has reduced, about 20 minutes. Season with salt and pepper.

  • Let stew stand for about 5 minutes before serving.

Nutrition Facts

341 calories; protein 9.8g; carbohydrates 38.3g; fat 14.9g; sodium 189.9mg. Full Nutrition
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