Name: Vegetarian Bourguignon
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: Brown champignon mushrooms - 1 pint; Extra-virgin olive oil, divided - 2 tablespoons; Yellow onion, sliced - 1; Carrot, cut into 1-inch chunks - 1 large; Garlic, peeled and slightly crushed - 1 large clove; Fresh thyme, leaves only - 2 sprigs; Fresh rosemary, leaves removed and chopped - 1 sprig; Eggplant, cut into 1 1/2-inch cubes - 1; Hearty red wine - ½ cup; Low-sodium vegetable broth - ½ cup; Roma tomatoes, chopped - 2; Tomato paste - 2 tablespoons; Salt and ground black pepper to taste - 2 tablespoons

Ingredients for - Vegetarian Bourguignon

1. Brown champignon mushrooms 1 pint

2. Extra-virgin olive oil, divided 2 tablespoons

3. Yellow onion, sliced 1

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

10. Low-sodium vegetable broth ½ cup

11. Roma tomatoes, chopped 2

12. Tomato paste 2 tablespoons

13. Salt and ground black pepper to taste 2 tablespoons

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.