Farmer's Market Mushroom and Eggplant Stew

Farmer's Market Mushroom and Eggplant Stew

Blue Heron Kitchen

Ingredients that are available at the Long Beach Farmer's Market (open all day, every Wednesday on Kennedy Plaza, next to the LIRR) are followed by an "*" asterisk. 

This (and other things in life) gets better the next day.

Serving Suggestions:

Chop lots of fresh parsley* for good taste and beautiful color.

It's great hot or cold.  

It makes a fabulous filling for an omelet* (eggs!).

Great as a 'small plate' or a side dish. 

Something to lay a nice piece of fish* upon.

Ingredients:

1 lb. eggplant* (the smaller, the better) cut into 1" cubes (leave skin on)

10 oz. baby bella mushrooms*, stems removed, whole if they're small or halved if large (or substitute mushrooms that you love)

8 oz. shitake mushrooms*, stems removed and sliced into 1/2" slices

2 med. cloves garlic*, smashed (left whole)

1 large imported bay leaf

1 tsp fresh thyme*

1/2 cup coarsely chopped, San Marzano plum tomatoes - add juice as needed

1/2 cup coarsely chopped flat leaf parsley* 

kosher salt and freshly ground pepper to taste

Optional:  2 dozen pearl onions* (blanched/peeled) or a small red or 'sweet' onion* cut into chunks 

Procedure:

Heat good quality olive oil in heavy saucepan (I used enameled cast iron), large enough to just hold these ingredients - 1 1/2-2 qts. - with the crushed garlic in the olive oil.

Let the garlic cook in the oil, releasing its own oil, but don't let it get brown.   (If you're using onions, now is the time to add them and cook them until they're translucent).

Add the eggplant and brown it well over medium heat.

Add the mushrooms and cook until they begin to lose some water. Add the remaining ingredients, stirring and cooking over medium-low heat until the stew begins to reduce.  If it seems too dry, add some juice from the tomatoes - or add more tomatoes.

Turn flame very low and cook, covered, until desired consistency, an hour or more.