Recipe information
Ingredients for - Vegetarian Bourguignon
1. Brown champignon mushrooms - 1 pint
4. Carrot, cut into 1-inch chunks - 1 large
5. Garlic, peeled and slightly crushed - 1 large clove
6. Fresh thyme, leaves only - 2 sprigs
7. Fresh rosemary, leaves removed and chopped - 1 sprig
8. Eggplant, cut into 1 1/2-inch cubes - 1
9. Hearty red wine - ½ cup
How to cook deliciously - Vegetarian Bourguignon
1. Stage
Cut any large mushrooms in half.
2. Stage
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. Stage
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. Stage
Let stew stand for about 5 minutes before serving.
