Type what you have

Ingredients

• ✓ brown champignon mushroom
• olive oil
• onion
• carrot
• garlic
• thyme
• rosemary
• eggplant
• red wine
• vegetable broth
• tomato
• tomato paste
• salt
• black pepper

Instructions

1. 1 Cut any large mushrooms in half.
2. 2 Heat a heavy-bottomed stew pot over medium-high heat. Add olive oil and onion; saute until translucent, about 5 minutes. Add carrot, garlic, thyme, and rosemary; saute until fragrant, 1 to 2 minutes. Do not burn the garlic. Stir in mushrooms until they absorb the flavors. Add eggplant chunks and saute until they soak up the flavors.
3. 3 Pour in red wine and deglaze the pot by scraping up any browned bits with a wooden spoon. Pour in broth. Mix well and add tomatoes and tomato paste. Reduce heat and simmer until carrot and eggplant have softened and the liquid has reduced, about 20 minutes. Season with salt and pepper.
4. 4 Let stew stand for about 5 minutes before serving.

By Buckwheat Queen