Tuscan Fall Stew
Author: Bhavani Jaroff
Ingredients
- 1 onion
- 1 Tbs minced garlic
- 4 carrots, chunked
- 2 celery, chopped
- 1 orange pepper
- 6 baby eggplant
- 2 cups sliced mushrooms
- 2 med potatoes, cubed
- 1 can organic chickpeas
- ½ cup white wine
- 2 plus cups chopped tomatoes
- ¼ t. marjoram
- ¼ t. thyme
- ¼ cup fresh chopped basil
- 1 Bay leaf
- 2 t. salt
- ½ t. pepper
- Olive oil
Instructions
- Cover the bottom of a heavy stock pot with olive oil. Saute the onion until translucent.
- Add the carrots, garlic and baby eggplant, and continue cooking, until the eggplant gets soft. You may need to add more olive oil, because the eggplant absorbs so much. (If you prefer, you can pre-roast the eggplant in the oven, to reduce the amount of oil needed.)
- Add the celery, peppers, mushrooms, chickpeas and potatoes and cook for another 5 minutes. Add the remaining ingredients, and let simmer for 30 minutes, stirring occasionally, making sure it is not sticking at the bottom.
Cover the bottom of a heavy stock pot with olive oil. Saute the onion until translucent.
Add the carrots, garlic and baby eggplant, and continue cooking, until the eggplant gets soft.
You may need to add more olive oil, because the eggplant absorbs so much. (If you prefer, you can pre-roast the eggplant in the oven, to reduce the amount of oil needed.)
Add the celery, peppers, mushrooms, chickpeas and potatoes and cook for another 5 minutes. Add the remaining ingredients, and let simmer for 30 minutes, stirring occasionally, making sure it is not sticking at the bottom.
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