Friday, January 18, 2013

Eggplant Stew

Eggplant Stew
This is a tasty stew that can be eaten from a bowl, with bread, or over polenta, rice or your favorite grain. It's easy to make in the Slow cooker, and great for you!

Eggplant Stew
1 bag 3 Pepper & Onion mix (or 1 pepper, chopped)
2 (4 oz) cans  Sliced Mushrooms
Add to slow cooker with
1 cubed Eggplant, in 1/2" dice (unpeeled) *
3 cups Vat O' Spaghetti Sauce OR 1 (26 oz) jar purchased Spaghetti Sauce
1 can (or 1 1/2 cups) Chickpeas, drained
1 – 2 tsp dried rosemary
1 teaspoon Italian Seasoning Blend
Generous dashes of parsley
Main Ingredients for Eggplant Stew.
Note the Homemade Spaghetti Sauce & Chickpeas from the
Freezer for a frugal, homemade dish.
Stir in (I added this before reheating if making this dish for the freezer, or shortly before serving if serving right away)
¼ cup capers, with some brine to sufficient saltiness (or a handful of Green or Kalamata Olives)
Serve with Rice or other grain, or Polenta or Crusty Bread & Salad. I believe it would even be good over sliced or baked potatoes : )

Leftovers make good vegan pizza topping!

Cook on High in Slow Cooker or Crock Pot for 5 hours. Vegetables will release some moisture, making stew have more liquid than one might think - but if mixture is very dry at the outset, stir in a little water.
*  American Eggplants are big - about 1 pound each. If you're using small Eggplants, use about 1 pound or 1/2 Kilo.

This dish freezes very well - in fact it's one of those dishes that really IS better after freezing or "the next day."

Tip for dining with Omnivores: This could have a bit of grilled meat or fish added as a "side dish." The flavours of this dish are compatible with cheeses we think of as "Italian" - Mozzarella or Parmesan/Romano. Those Cheeses should be good melted over the top for those who wish.

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