Serve this stew over garlic toast, brown rice, or Hummus Cakes . It may not look that beautiful but it was very tasty – in the front you can see a hummus cake sticking out. I think this stew would also be great with shrimp, white fish, or calamari in it!

Ingredients:

• 1 med eggplant, peeled and diced (~3.5c)
• 2t. olive oil
• 1 med chopped white onion (~1c)
• 3 cloves garlic
• 1 jalapeño, seeded and minced
• 8oz cremini mushrooms, chopped (~3c)
• 1-28oz can diced fire-roasted tomatoes
• 1c. water
• 1/2c. dry red wine or 1/4c. red wine vinegar
• 2T capers, drained and rinsed
• 1t. dried oregano

1. Place eggplant in colander and sprinkle generously with salt. Let stand 10 minutes. Rinse under cold water, pat dry with paper towels.
2. Heat oil in large pan over medium. Add onion, garlic, and jalape̱o Рsaut̩ until onion is soft and transluscent, ~10 minutes. Add eggplant and mushrooms, saut̩ ~10 min more until veggies are tender.
3. Stir in tomatoes, 1 c. water, wine, capers, and oregano. Bring to a boil then simmer 50-60min over low heat, covered.

Serves 6. per serving: 82 cal, 3g protein, 1.5g fat (.5g saturated), 14g carbs, 4g fiber, 7g sugar.

Vegetarian Times Magazine, Feb 2007, Issue 347

This delicious recipe comes from Vegetarian Cooking for Everyone, by Deborah Madison. I did modify it a tad, but the heart of the recipe is the same. I think many additions could be excellent here, chicken being an obvious one to think of. Enjoy!

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