Winter Cassoulet
A hearty, savory vegetable and eggplant stew seasoned with bay, anchovies, and fresh savory—perfect for cold weather comfort.
Servings 6 servings
Ingredients
- ¼ cup whole wheat flour
- 1 tablespoon dry mustard powder
- 1 small eggplant (cut into 1-inch pieces)
- 2+ tablespoons olive oil
- 1 cup chopped celery
- 1 can (28 ounces) tomatoes and juice
- 1 cup vegetable stock
- 1 can (5 ounces) tomato paste
- 3 tablespoons minced anchovies
- 2 bay leaves
- 3 carrots (sliced)
- ½ pound mushrooms (cleaned, patted dry, and sliced)
- ¼ cup water
- ½ cup black olives (pitted and sliced, optional)
- 1 tablespoon chopped fresh savory
- freshly ground pepper (to taste)
Instructions
- In a medium bowl, combine flour and mustard powder. Add eggplant and toss to coat.
- In a large saucepan or soup pot, heat 2 tablespoons of the oil over medium heat. Using tongs, lift enough eggplant into the pot to cover the bottom in one layer. Brown lightly on all sides, then lift out to a plate. Add more oil if required and continue browning eggplant until all are done. Set both flour mixture and eggplant aside.
- Drizzle more oil in the pan if required, heat and add onion and celery, and sauté for 5 minutes.
- Stir in tomatoes and juice, stock, tomato paste, anchovies, bay leaves and eggplant (with any juices that have accumulated in the bowl). Bring to a boil, reduce heat and simmer for 45 minutes.
- Stir in carrots and mushrooms. Simmer for 15 minutes or until vegetables are tender.
- Slowly stir water into the reserved flour mixture to make a smooth paste. Stir into the vegetable cassoulet. Add olives, savory and pepper. Simmer for another 15 minutes. Remove from heat and remove bay leaves. Serve immediately.
- Note: Add 1/2 teaspoon salt if both anchovies and olives are omitted.
Notes
Serves 6. Credit: ©2009 Pat Crocker.
