Eggplant Daube


Have I mentioned how much I love Patricia Wells!?! This recipe is amazing! The hint of orange is what really sets it over the top. This recipe is from Vegetable Harvest. Leftovers are heavenly!

2 TBSP olive oil
1 yellow onion, thinly sliced
5 small Asian eggplants, cubed
4 tomatoes, chopped
3 cloves of garlic, minced
Bouquet Garni (parsley, celery leaves, thyme)
Zest of 1 orange
2 c white wine

Combine oil and onion in a 12 skillet, sweat over low heat for 3 minutes until soft. Add remaining ingredients, stir to combine. Cook, covered over the lowest heat possible for 1 to 1 1/2 hours until soft. Remove bouquet Garni and serve.

Serves 6.