tomato and roasted eggplant stewed with chickpeas from veganomicon

On Wednesday I spent all day out and about at meetings, then went straight from meetings to class, so I knew that by the time class let out I would be quite hungry. With this in mind, I told Danni that she would be in charge of making sure there was dinner for me to eat upon my arrival home.

With assistance rendered by Jo, Danni picked the tomato and roasted eggplant stewed with chickpeas, found on page 179 of Veganomicon. They elected to serve this with the poppyseed polenta, located on page 115.



I really enjoyed the flavour of the roasted eggplant, it added something quite excellent to the stew. Jo and Danni would like me to point out that this recipe is quite fool-proof. The recipe called for a cup of wine, which they added, and then proceeded to drink the rest of the bottle between them, so by the time I got home they were both extremely soused, and they had followed the recipe all out of order. And yet it was still quite delicious, and very enjoyable.

Even allowing for inebriation, Danni suggests the 'one hour and ten minutes' given for the recipe is a lie, though the forty minutes roasting is correct.