Yeah, most of these striped little nightshade dream boats were smaller than my fingers.
This was a multi-step roasted stew. I loosely used the recipe in Veganomicon as a guide. When doesn’t that happen?
First, I trimmed the tops off the unpeeled, mini eggplant wonders and sliced them in half, length-wise. This was roasted in a glass 9×13 casserole dish at 450F with coarse sea salt, freshly ground pepper and a little olive oil for 15 minutes. I then added sliced yellow and green summer squash along with 4 cloves of minced garlic, and roasted an additional 10-15 minutes. Removed the casserole dish from the oven, added 28 oz. of canned & peeled tomatoes, chickpeas, various spices (saffron, oregano, coriander, cinnamon, crushed red pepper, bay leaf, oregano, onion powder, thyme – need I go on?), fresh lemon juice, and cooked an additional 20 minutes. The dish was topped with pine nuts during the final minutes of roastin’
The produce in this dish was entirely local, and the remainder of the ingredients were primarily from the International Food Supply, next to Ya Hala. Fun fact: They have Cheerwine and a nice selection of international and American sodas.
Remind me to sub this aromatic, roasted stew into my never-ending cycle of minestrone and pasta e faglioli during the rainy season…
And even though it’s actually a roasted dish, numerous online resources agree that yes, I can call it a stew.