chickinthekitchen.com

Eggplant & Portobello Stew

March 21, 2008

Just as I got the boys healthy and back to school, J. seems to have caught our little bug. Argh. He was therefore home for dinner tonight, and since I had postponed our playdate to a different, germ-free day I decided to cook instead of eating leftovers. I also wanted to use up the eggplant languishing in my fridge since the vegetarian bolognese. (And yes, this stew looks a lot like that sauce.)

I had pulled a recipe for Deborah Madison’s Winter Portobello Stew off a blog (Dawn’s?) many months ago, and it seemed like good inspiration for tonight’s meal (the original is similar to this one). My version was just OK. J. described it as a “bland ratatouille.”

Also, I think I’ve developed an allergy to eggplant. The past few times I’ve cooked it my tongue gets really itchy and dry — it’s very unpleasant. I was never a huge eggplant lover anyway, but I think I will stay aubergine-free for a while.

Eggplant & Portobello Stew
Inspired by Deborah Madison’s Winter Portobello Stew

5 Tbsp. olive oil
1 large onion, diced
2 tsp. rosemary, minced
3 cloves garlic, minced
salt and pepper
1/4 tsp. red pepper flakes
12 oz. portobello mushrooms, gills removed & sliced 1/4″ thick
1 eggplant, peeled and chopped
3 oz. tomato paste
1½ c. vegetable broth
1 Tbsp. sherry
1 c. parsley, finely chopped

In a large non-stick skillet with a lid, saute onion, garlic and rosemary in 1 Tbsp. olive oil until caramelized (about 10 minutes on medium heat). Season with salt, pepper, and red pepper flakes. Transfer mixture to a small bowl, and return your pan to the stove.

Add 2 Tbsp. oil to the pan, and then saute portobello mushrooms over medium-high heat until they are softened and starting to brown (about 5 minutes). Transfer mushrooms to the bowl with the onions, and return pan to the stove again.

Add remaining oil to the pan and saute eggplant until it is golden and softened (5-8 minutes).

Add mushrooms and onion mixture back into the pan pan and add tomato paste, veggie stock, and sherry. Cover and simmer for 15 minutes. Stir in parsley just before serving.

 Print this post

Filed under: Veggie Mains

Tags: Deborah Madison Winter Portobello Stew, dinner, Eggplant Portobello Stew, mushrooms, OK, recipe, sauce, tomato, vegetarian