NO SOUP FOR YOU!!!

Our latest offering to the vegetarian/vegan world is a trilogy of "Soup Nazi" episodes. The first is a mediterranean-inspired eggplant, tomato and garbanzo bean stew that is served over whole wheat Moroccan couscous. YUM! It's fantastic. If you're going to threaten to take away someone's soup, it's gotta be a tasty recipe like this. Really. You should try it. The recipe follows the pic:



You can watch the video here:

http://www.veoh.com/videos/v17314358NBKjJpe2

Mediterranean Eggplant and Garbanzo Bean Stew (Vegan)

1 medium eggplant*
1 large onion, diced
3-4 cloves garlic, diced
2 tbl safflower (or other high heat) oil
1/2 cup dry red wine (preferably sulfite free)
1 cube "Not Beef' bouillon (or 1 cup vegetable broth)
1 cup water (if not using vegetable broth)
1 can tomato sauce
1 can diced tomatoes
1 can garbanzo beans, drained and rinsed
3-4 whole cloves
1 bay leaf
1 tsp cinammon
salt (for sweating eggplant)


peel and dice eggplant into cubes. lay flat on a cutting board and sprinkle with salt. let sit for 15-20 min to "sweat" it. rinse with water. in a large pot, add oil, onion and eggplant. turn to med high heat and brown for 5-7 min. while eggplant mixture is browning, dissolve "not beef" bouillon into 1 cup warm water. turn down heat to low, add garlic. let sautee for 2 min. add red wine, turn heat back up to medium and let alcohol cook out. add "not beef" and water (or veg broth) and rest of ingredients. let simmer on low for 30-45 min.

best served over whole wheat (ORGANIC!) couscous.

*unless otherwise noted, organic ingredients should always be used. be careful chopping those organic onions. they are MUCH stronger than conventional ones! :)

One down, two to go!