Perfect to make ahead for an easy lunch! I threw this together using ingredients I had lying around, not knowing how it would turn out… I added saffron at the end on a whim–it compliments the vegetables perfectly.
End of Summer Saute
3 Italian eggplants (small to medium), sliced into 1/2 in pieces, then cut four ways each
4 stalks of celery, thinly sliced
2 medium tomatoes, diced
3/4 c vegetable broth
1 clove garlic, minced
1/4 c white wine
2 pinches saffron
salt and pepper
Heat non-stick skillet over medium heat. Add 1 tbsp olive oil. Once heated, add eggplant. Eggplant soaks up a lot of oil, so don’t use too much–just enough to lubricate the pan. Cook for 2 minutes. Add a bit more olive oil and add celery and garlic. Cook for 3-4 minutes. Add 1/2 c vegetable broth , wine, and tomatoes and turn heat to low. Allow to cook down for 4-5 minutes. Add 1/4 c broth and saffron. Cook until the eggplant is the desired consistency–I like mine soft but not mushy. Add water if necessary. Salt and pepper as desired.
Serve over brown rice or whole wheat pasta.
Update: It’s SO good the next day, after all of the flavors have come together. I brought it to work for lunch with some brown rice… shook it up vigorously in my tupperware… it’s amazing. So good.