How to make vegetarian eggplant bourguignon

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A hearty wine-braised meat stew is the kind of centerpiece dish that doesn’t appear on vegetarian tables — but this recipe below delivers all of that deep, rich, wine-braised flavor without the meat. This is a dish that is sure to impress vegetarians and meat-eaters alike.
We’ve swapped eggplant for the beef in this classic bourguignon recipe. The eggplant soaks up the intense flavors of the stew, and braising turns it melt-in-your-mouth tender. Serve this hearty stew over pasta, over creamy polenta, or with hunks of crusty bread for dunking.
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Cooktop Cove
Vegetarian Eggplant Bourguignon
6
10 minutes
50 minutes
1 hour
2 tablespoons olive oil
1 onion, diced
3 garlic cloves, minced
10 ounces small button or cremini mushrooms
2 eggplants, cut into 1-inch chunks
2 tablespoons all-purpose flour
2 tablespoons tomato paste
1 cup red wine
1 cup vegetable broth
2 tablespoons chopped fresh thyme
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
Heat the oil in a stockpot or Dutch oven over medium-high heat. Add the onions and garlic. Cook, stirring frequently, until softened, about 5 minutes.
Add the mushrooms to the pot and cook, stirring, until they begin to soften, about 5 minutes.
Add the eggplant and cook, stirring occasionally, until they begin to brown, about 5 minutes more.
Sprinkle the flour over the vegetables and cook, stirring, for a minute or two, then stir in the tomato paste and wine. Cook, stirring occasionally, until the liquid reduces by about half, about 5 minutes. Stir in the broth, thyme, salt and pepper.
Reduce the heat to medium-low and cook, uncovered, for about 30 minutes, until the eggplant is very tender and the sauce has thickened.
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