Tomato & Roasted Eggplant Stew w/ Chickpeas | Soft Poppy-Seed Polenta | The Vegan Test Kitchen

Welp--here we are. The last two recipes of the Veganomicon. Insane, I know. And, we ended on a high note--because if you're an eggplant lover like me, you'll thoroughly enjoy this tomato and roasted eggplant stew. Pair it with soft poppy-seed polenta for an even better experience...I did. 😁

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w/Eli Haynes, edited by JosephLucas

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Tomato & Roasted Eggplant Stew with Chickpeas (Soy-Free):
1/4 cup olive oil
2 large eggplants (3 lbs.)
1 bulb garlic
2 red bell peppers, stems/seeds removed
1 white onion, sliced into thin half-moons
3 cloves garlic, minced
1/2 cup white wine
2 tsp dried tarragon
1 tsp dried thyme
1 tsp ground coriander
1/2 tsp paprika
1 tsp salt
several pinches of freshly ground black pepper
2 bay leaves
1 (28 oz.) can whole peeled tomatoes
1 (15 oz.) can chickpeas, drained/rinsed

Soft Poppy-Seed Polenta (Gluten-Free):
5 cups vegetable broth or water
1/2 tsp salt
1 cup polenta (corn grits)
2 tbsp olive oil
2 tsp poppy seeds

#vegan #veganomicon #roastedeggplant