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Vegetarian Bourguignon
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Vegetarian twist on French boeuf Bourguignon: Eggplant and mushrooms braised in rich red wine.
Ingredients:
  • 1 pint brown champignon mushrooms
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 yellow onion, sliced
  • 1 large carrot, cut into 1-inch chunks
  • 1 large clove garlic, peeled and slightly crushed
  • 2 sprigs fresh thyme, leaves only
  • 1 sprig fresh rosemary, leaves removed and chopped
  • 1 eggplant, cut into 1 1/2-inch cubes
  • 0.5 cup hearty red wine
  • 0.5 cup low-sodium vegetable broth
  • 2 Roma tomatoes, chopped
  • 2 tablespoons tomato paste
Instructions:
  • Halve any oversized mushrooms.
  • Heat a heavy-bottomed stew pot and sizzle the onion in olive oil until soft. Toss in carrot, garlic, thyme, and rosemary until aromatic. Incorporate mushrooms to blend flavors; then add eggplant to soak up the essence. Watch the garlic to avoid burning.
  • Deglaze the pot with red wine, scraping up any browned bits with a wooden spoon. Add broth, tomatoes, and tomato paste. Simmer on low heat for about 20 minutes until carrot and eggplant are softened and liquid reduces. Season with salt and pepper.
  • Allow the stew to rest for 5 minutes prior to serving.

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