Celine used to have this all the time as a kid, and loved to add a few squirts of mustard upon eating it, bringing an even greater flavor to the dish. Feel free to switch to different veggies if you prefer: fresh corn, more bell peppers instead of zucchini, summer squash . . . they all make great additions.
Ingredients for Stew-tatouille:
- 1 tablespoon (15 ml) olive oil
- 4 cups (400 g) cubed eggplant
- 1⁄4 cup (60 ml) vegetable broth, plus more as needed
- 1 medium-size shallot, minced
- 4 cloves garlic, minced
- 1 cup (160 g) chopped onion
- 1⁄2 teaspoon fine sea salt, or to taste
- Freshly ground pepper, to taste
- 21⁄4 cups (340 g) diced bell pepper (any color)
- 3 cups (360 g) diced zucchini
- 1 dried bay leaf
- 2 tablespoons (5 g) chopped fresh basil
- 1 tablespoon (3 g) chopped fresh thyme
- 21⁄4 cups (400 g) diced tomatoes
- 4 medium-size baked potatoes, cut into bite-size pieces
- 1 recipe TVP Chorizo (page 216, optional)
- 11⁄2 tablespoons (5 g) fresh parsley
- Dijon mustard, to taste (optional)
- Heat the oil in a large pot over medium heat. Add the eggplant and cook for 5 minutes, or until golden brown, stirring occasionally. If the eggplant or other veggies need more moisture, which will depend on how juicy and ripe they are, add the vegetable broth as needed.
- Add the shallot, garlic, onion, salt, and pepper. Cook for 2 minutes. Add the bell pepper and zucchini. Cover and cook for 10 minutes, stirring occasionally.
- Add the bay leaf, basil, thyme, tomatoes, and potatoes.
- Cover and simmer for 15 minutes longer. Once the vegetables are tender, add the TVP.
- Spoon into 4 bowls, add a squirt of mustard to each bowl, sprinkle with the parsley, and serve.