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Vegan Tomato and Roasted Eggplant Stew Recipe


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     Vegan Tomato and Roasted Eggplant Stew

Category   Entrees - Maindishes
Sub Category   Vegetarian

Olive oil
2 large eggplants
1 bulb garlic
2 peppers (orange and red)
1 sweet onion (sliced in half moons)
3 cloves minced garlic
1 (28 oz) can whole peeled tomatoes
1 (15 oz) can chickpeas (drained and rinsed)
½ cup white wine
Dried tarragon
Dried thyme
Ground coriander
Salt and Pepper
Montreal Steak Spice

Arrange oven racks so one is on the upper third and the other is lower third and preheat oven to 450. Cover 2 large baking sheets with parchment paper and brush with olive oil.
Quarter the eggplant lengthwise and slice across into ¾ inch slices and cut the peppers into large pieces. Lay the eggplant slices and peppers (peppers cut side down) on the baking sheets and brush with olive oil. Remove the papery skins from the garlic bulb (as much as will come off easily) and place on the sheet as well. Roast for 25 minutes.
Remove trays, place peppers in a plastic bag and close it (so you can remove the skins more easily). Flip the eggplant pieces and brush with oil. Roast the eggplant and garlic for 15 minutes. While the eggplant is cooking the second time sauté the onions (with oil) in a large pot until lightly browned. Add the minced garlic to the onions and sauté for 2 minutes then add the white wine and herds and sauté for another 5 minutes.
Add the tomatoes (tearing them by hand) and then add the remaining juice from the can. Add the eggplant to the pot and mix well. Peel skin off the peppers, cut them into smaller pieces and add to the pot and also add chickpeas. Add the honey and roasted garlic (squeeze each clove out so it’s more of a paste). Simmer for 20 minutes stirring occasionally and then you’re ready to serve!

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