This is a simple, slow-cooked Provençal vegetable stew. It is especially great if you are looking to clean out your fridge because you can add pretty much any vegetable to it. Traditionally, it is served with roast lamb, or poultry. We eat it alone or sometimes I serve it over couscous. Today, I doubled this recipe and froze (in my family sized portions) the remainder for another day. If you choose to freeze, I’ve found just popping it into the crock pot until it warms to be an easy and delicious way to re-serve.

Ingredients for 4-6 servings:

1 large eggplant, coarsely chopped
5 tbsp. extra virgin olive oil
2 large onions, sliced
3 large garlic cloves, crushed
4 zucchini, sliced
2 x 14 oz. cans of chopped tomatoes
2 tsp. brown sugar
2 bay leaves
1 (approx) oz fresh parsley, chopped
1 (approx) oz fresh thyme, chopped
a generous handful of fresh basil, chopped
2 tbsp. chicken base
carrots, chopped or sliced
curry, cinnamon & garam marsala to taste

Place your chopped eggplant in a colander and sprinkle with a lot of salt. Allow to sit for 30 minutes, then rise and drain them.

Heat oil in a large casserole over medium heat. Add onions, lower the heat and fry, stirring frequently, for 10 minutes. Add garlic and continue to fry for 2 more minutes, or until onions are very tender, and lightly browned.

Add ALL the vegetables (including canned tomatoes in their juice). Add sugar, fresh herbs, bay leaves and chicken base. Bring to a boil, then lower the heat to very low. Cover and simmer for 30 minutes.

Add salt, pepper, and spices to taste. I usually use a tbsp. of garam marsala, 2 tbsp. mild curry, and 2 tsp. cinnamon. Cover and continue to simmer until vegetables are soft and delicious!



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