EGGPLANT AND MUSHROOM STEW

SERVES 4 to 6

This recipe is a vegetarian version of Eggplant Stew. I just added mushrooms and some pasta to keep it relatively quick, very easy, even healthier and equally delicious.

INGREDIENTS

About 2 tablespoons olive oil

1 large onion, chopped

1 green pepper, chopped

1 large carrot, chopped

1 pound cremini mushrooms, coarsely chopped

4 large garlic cloves, minced

3 medium eggplants (about 2-1/2 pounds total), cut into 1/2-inch cubes

3 cans (14.5-ounces each) diced tomatoes, preferably no salt added

1 can (28-ounces) crushed tomatoes, preferably no salt added

1 cup water

1 tablespoon dried marjoram leaves

1 tablespoon dried basil leaves

1 teaspoon dried thyme leaves

Salt and pepper to taste

1/2 cup small dry pasta, such as ditalini or elbows

6 large fresh basil leaves, coarsely chopped

Freshly grated Parmesan cheese

Heat a large soup pot or Dutch oven over medium-high heat. Add the oil, then the onions, peppers and carrots. Sauté until softened, about 5 minutes. Add the mushrooms and garlic and sauté another minute. Add the eggplant, tomatoes, water, marjoram, dried basil, thyme, salt and pepper. Stir well to combine. Bring to a boil, cover, reduce heat to medium-low and simmer until the eggplant is very tender, about one hour. Return to a boil. (If the broth appears too thick, add a little more water at this point.) Add the pasta, cover, reduce heat again and simmer until the pasta is cooked, about 10 minutes. Stir in the fresh basil. Serve, immediately, passing grated Parmesan cheese. Stew may also be held over low heat, up to 30 minutes, until ready to serve.

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