Stocafi – vegan version with eggplant

Ingredients for 4 servings:

• 1 eggplant(s)
• 1 onion(s)
• 3 garlic cloves
• 50 ml white wine
• 400 g tomatoes
• 1 bell pepper(s)
• 1 chili pepper(s)
• 1 small jar of olives
• ½ tsp thyme
• 1 tbsp parsley
• 1 bay leaf
• 30 ml white wine vinegar
• 3 tbsp lemon juice
• ½ sheet of nori seaweed
• salt and pepper
• olive oil

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 45 minutes; Total time approx. 13 hours

from Monaco

Cut the eggplant into approximately 2.5cm long pieces. Marinate overnight with torn nori sheets, lemon juice, white wine vinegar, and plenty of salt to taste. The next day, lightly fry the marinated eggplant in plenty of oil until it is browned or the oil is completely absorbed. Set aside on a plate. Meanwhile, dice the tomatoes. Finely chop the garlic, onion, bell pepper, and chili, and fry in a little oil for 5 minutes. Deglaze with white wine and cook until almost all of the wine has evaporated. Add the diced tomatoes and bring to a simmer. Stir in the eggplant and the spices or herbs, and simmer everything together for 15 minutes. Then add the olives, stir to combine, and simmer for another 15 minutes. If the stew becomes too dry, add a little more water. To serve, sprinkle with salt and pepper to taste and drizzle with olive oil. Serve with baguette.