Jump to navigation Jump to search
- 4 tablespoons olive oil, divided
- 1 onion, cut in half and then quartered
- 1 cup baby carrots
- 1 celery stick, sliced
- 1 small eggplant, cut into chunks
- 1 zucchini, diced into half moons
- 1 cup vegetable broth
- 1/2 cup red wine
- 1 teaspoon red or brown miso paste
- 1 (14 ounce) can whole peeled tomatoes
- 1/2 teaspoon dried summer savory (if you don't have this, use thyme or marjoram)
- 2 teaspoons cornstarch + water to dissolve
- salt and pepper, to taste
- Heat 2 tablespoons olive oil in a pot and saute the onion, carrot and celery on medium high heat until onions start to caramelize, about 4 minutes. Remove vegetables from pot and set aside.
- Add 2 tablespoons more oil into the pot and add the eggplant and zucchini and saute until eggplant starts to brown. Add the onion/carrot/celery back into the pot and pour in the vegetable broth. Mix the teaspoon of miso paste into the 1/2 cup wine and stir to dissolve. Add this mixture to the pot.
- Crush tomatoes in a bowl with your fingers to break them up, and add them plus the juice into the pot. Add the summer savory, cornstarch mixture, salt and pepper and bring to a boil. Lower heat and simmer for 15 minutes with lid on.
- Remove lid and simmer for 20 more minutes or until all vegetables are tender and stew has thickened. Season with more salt and pepper, if desired. Stew will thicken more as it sits.