Eggplant, Tomato, Mushroom, and Sweet Yellow Onion Stew

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

Ingredients:

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
Coconut oil
Garlic powder
Black pepper
Celery salt
Salt

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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2 Responses to “Eggplant, Tomato, Mushroom, and Sweet Yellow Onion Stew”

  1. You’ve basically made ratatouille! Here’s my recipe:

    3 medium tomatoes (4)
    (227 grams, 1/2 lb, 8 oz thick sliced fresh organic mushrooms, added after tomatoes)
    1 medium overripe eggplant (or marinated)
    1 small zucchini
    1 green pepper (orange)
    2 medium onions (1)
    (1 leek including greens, chunked)
    3 cloves fresh organic garlic
    FRESH Herbes de Provence (basil, thyme, parsley)
    oil
    salt, pepper

    1. Prepare a large cooking pot with thick bottom, put in plenty olive oil.
    2. Chop the onion, put it into the pot and start it cooking slowly. Chop and add the garlic.
    3. Wash the bell pepper, cut into small strips, and stir it in.
    4. Wash the tomatoes, chop them up in big chunks, and throw them in (no peeling or seeding) and stir in well.
    5. Add the herbs de Provence and pepper.
    6. Cut the eggplant and the zucchini into big chunks, then throw them into the pot. Then then need to be stirred down frequently until they’ve merged with the rest of the ingredients.

    This takes about an hour, from when you first start chopping until everything is in the pot together. Cook slowly for one to two hours, depending on how chunky you want in and how eager you are to try it.

    Serve over 1 small package of rice noodles (organic brown rice pasta.) (The secret to cooking the pasta is to cook it for the minimal time, strain and rinse it immediately.)

    I just learned to make this dish and it was so good I am making it as one of my regulars. This will feed 6 people.

    The brackets are deviations I have tried and am now incorporating into my recipe. A spicy hot thick sausage is nice chunked up inside, or you could serve it on the side.

    http://www.facebook.com/note.php?note_id=10150240283747273

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