1 medium sized eggplant (see prep below- do 1 hour ahead of cooking)
2 carrots, chopped
2-3 cloves garlic, minced
1 onion, chopped
1 zucchini and/or squash, chopped
1 portabello mushroom or 4-5 smaller mushrooms of any variety, chopped
splash of red wine, broth or water
1 15 oz. can Muer Glen Fire Roasted Crushed Tomatoes
1/2 cup green olives, chopped
fresh or dried parsley, basil and oregano
kosher salt and pepper
Slice the skin off eggplant and cut into bite sized cubes.
Place in a bowl lined with a paper towel.
Generously salt the eggplant.
Let sit for 1 hour while the brown vitter liquid from the eggplant is drawn out.
Remove the saturated paper towel and with a fresh paper towel loosely wipe the eggplant down to remove excess salt.
In a heavy pot, heat 3 Tbl olive oil over medium- high heat.
Add carrots, onion, and garlic. Season and let cook for about 3-4 minutes.
Add eggplant, zucchini and mushrooms to the pot. Season again and let cook until moist and softened.
(If using dried herbs, add now.)
Deglaze the pan with a splash of wine or other liquid, scraping up any brown bits on the bottom.
Add tomatoes, olives and fresh herbs. Let cook for 5-7 more minutes on a low simmer.
-With a beautiful whole grain crusty bread, goat cheese and a big arugula salad.
-Over spaghetti squash
-As an appetizer with crackers or bread