Kary Osmond: Stew on this
Eggplant seems to be my latest infatuation. Whether it’s grilled, roasted or deep-fried, I can’t get enough. Pair eggplant with onions, peppers and tomatoes, and you can’t go wrong.
Serve this vegetable stew with a warm, crusty fresh baguette. Or, try it with steamed basmati rice or couscous to turn this into a satisfying meal. The fresh hit of herbs at the end isn’t crucial, but it will add lovely top note of flavor to finish it off.
Stewed Eggplant, Plant-Based Sausage and Tomatoes
Serves 4 to 6
1 tablespoon olive oil
1 onion, sliced thinly
1 large eggplant, unpeeled, cut into 1/2-inch dice
1 red bell pepper, cut into ½-inch dice
1 tablespoon minced garlic
4 Italian vegan sausages, cut into 1-inch slices