Eggplant, Tomato, Mushroom, and Sweet Yellow Onion Stew (Serves 4)
I made friends with a farmer. Eggplant and tomatoes were growing enthusiastically, so I got a lot of practice cooking with them. I grilled most of my eggplant and ate most of my tomatoes fresh until recently when I discovered that eggplant and tomatoes cook down into a wonderful vegetable stew with mushrooms and sweet yellow onion. Eggplant and tomato season may be near ending, but my enthusiasm for eating them has been renewed.
Prep and cook time: 20-25 minutes
4-6 small eggplants – bite-sized pieces
2-4 tomatoes – bite-sized pieces
8 ounces of mushrooms – bite-sized pieces
1 sweet yellow onion – bite-sized pieces
1-2 cups of chicken broth
Directions: Melt 2 tablespoons of coconut oil over medium heat in a wok. Peel and chop onion into half moon slices. Add onion to wok. Season with a light dusting of salt and garlic powder and cook for 3 to 5 minutes, stirring occasionally. Chop eggplant, tomatoes, and mushrooms into bite-sized pieces. Add eggplant to wok and season with a light dusting of celery salt. Let cook a few minutes, stirring occasionally. Add one cup of chicken broth. Let cook a few minutes, stirring occasionally. Add tomatoes to wok and season with a light dusting of celery salt, garlic powder, and black pepper. Add mushrooms and season with a light dusting of salt and garlic powder. Add another cup of chicken broth if needed to keep all vegetables wet. Cover the wok and let everything cook 5 to 7 minutes, stirring occasionally. Taste and add seasonings as needed. The stew is ready when the eggplant is as tender as you like it.
Note: I eat very few meatless meals, but was completely satisfied eating this vegetable stew for supper.
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