Roasted Tomato and Eggplant Stew

Roasted Eggplant and Tomato Stew

I’ve been saving this post for a rainy day. This is by far one of my favourite comfort soups of all time. Tied with Spicy Peanut and Eggplant Stew, this stew is the equivalent spending a lazy Sunday afternoon on the sofa wrapped in a comfy blanket watching movies like An Affair to Remember while it pours rain outside. And not feeling guilty about the pile of laundry kicked behind the door.

Compliments of the must-have Veganomicon by the pioneers of accessible, delicious vegan cooking Isa Chandra Moskowitz and Terry Hope Romero, this stew was the feature dish at more than one family holiday gathering. It was so popular in fact, by the time my turn came to fill up, the pot was empty! I couldn’t blame them – who can resist the allure of roasted bell peppers, the delicious aroma of roasted garlic, and the creamy interior yet slightly crispy roasted eggplant chips? I know I can’t! The recipe takes some forethought due to the aforementioned roasting, but once that’s done it’s quite simple. Sauté the onions, add MORE garlic, add the tomatoes and build the spice base of thyme, tarragon, and a dash of paprika for heat. Add the roasted vegetables, some chickpeas for protein, and voila. A hearty stew that is so flavourful and delicious you may moan. My family has used the stew as a ratatouille, topping pasta with it (and quite clearly loved it that way!). I’m a purist – why waste stomach room with pasta when you can go for thirds?

I have made this multiple times, and as usual I have made some adjustments. I usually cut the oil called for down to 1-2tsp. to sauté the onions only. To roast the veggies, place them on your cookie sheet and lightly spray with olive oil (or pam). This works much better for me, as when I try to brush the surfaces with oil it never comes out even and things always get burned. Also, watch the veggies when roasting – my various rental ovens run hot or cold, so I have had both raw and burnt roasted veggies following the instructions. To combat this, I usually roast at 375oF, and check on them every 20min, with a max roast time of 45min. Whenever possible, I try to use dried chickpeas that are cooked instead of canned. I find that this is a firmer texture, and more delicious. However, when combating cravings, reaching for whatever canned bean you have on hand (or even lentils to throw in while it’s simmering) is also delicious. Finally, all stews taste better with greens! Don’t be shy – throw in spinach, kale, lettuce, swiss chard, whatever green you have on hand. It breaks up the soup colour, and adds an additional texture element.

If you only make one recipe from Veganomicon, this is it. Melt in your mouth eggplant, roasted garlic, roasted bell peppers, in a rich tomato stew. You can’t go wrong.

In addition to being found in Veganomicon, the recipe can be found here: Roasted Tomato and Eggplant Stew.

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