Italian Roasted Eggplant Stew

The following recipe is based on the food we glean and the product we prepare from the Farmer’s Market – you can use our product in the following recipe for quick, delicious, and healthy eating. Not only do you save time using these prepared vegetables, but you support our venture as we move forward into making Farm to Freezer a sustainable operation.
~To thaw frozen vegetables and sauce, immerse package in cold water for one hour or place package in a bowl and thaw in refrigerator overnight. Do not thaw at room temperature.~


1 qt. package Farm to Freezer roasted eggplant, thawed and diced.
kosher salt
1 tablespoon olive oil
2 teaspoons minced garlic
¼ cup white wine
2 cups Farm to Freezer tomato sauce
2 cups cooked chickpeas
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried oregano
sea salt
freshly ground black pepper
1. Warm olive oil in a large pot over medium heat. Sauté garlic 2-3 minutes until fragrant. Add wine and simmer 1 minute. Add tomato sauce, chickpeas, roasted eggplant, rosemary, thyme, and oregano.
2. Simmer, uncovered, for 10-15 minutes, until liquid is reduced by half. Taste and adjust seasoning. Add salt and pepper if desired.
Serve over polenta or rice.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s