Vegetarian Bourguignon

Eggplant and mushrooms are braised in hearty red wine for a vegetarian version of the classic French boeuf Bourguignon.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 341 Calories

Ingredients

• salt and ground black pepper to taste
• 2 tablespoons tomato paste
• 1 yellow onion, sliced
• 2 tablespoons extra-virgin olive oil, divided
• 2 roma tomatoes, chopped
• 1 sprig fresh rosemary, leaves removed and chopped
• 1 pint brown champignon mushrooms
• 1 large carrot, cut into 1-inch chunks
• 1 large clove garlic, peeled and slightly crushed
• 2 sprigs fresh thyme, leaves only
• 1 eggplant, cut into 1 1/2-inch cubes
• 0.5 cup hearty red wine
• 0.5 cup low-sodium vegetable broth

Recipe Instructions

Step 1

Cut any large mushrooms in half.

Step 2

Heat a heavy-bottomed stew pot over medium-high heat. Add olive oil and onion; saute until translucent, about 5 minutes. Add carrot, garlic, thyme, and rosemary; saute until fragrant, 1 to 2 minutes. Do not burn the garlic. Stir in mushrooms until they absorb the flavors. Add eggplant chunks and saute until they soak up the flavors.

Step 3

Pour in red wine and deglaze the pot by scraping up any browned bits with a wooden spoon. Pour in broth. Mix well and add tomatoes and tomato paste. Reduce heat and simmer until carrot and eggplant have softened and the liquid has reduced, about 20 minutes. Season with salt and pepper.

Step 4

Let stew stand for about 5 minutes before serving.