Yesterday the weather was a bit cooler so I decided to use up an eggplant I had in the fridge in the form of a stew. I'm eating a lot of vegan dishes at the moment and really enjoying them. My absolute favourite vegan cookbook is Veganomicon by Isa Chandra Moskowitz. It has everything you need to know about vegan food in it and is great for beginners.
So, back to my stew. After I decided to make it I realised that my cookbook is with a pile of precious things at my husband's work due to the bush fires we've had here recently (see, I told you the cookbook is good - it made it into the "must take" pile!). We evacuated on Wednesday and now we have things scattered about all over the place so that if the fire hits our house we'll still have a few important bits and pieces. Another thing that's been evacuated is my DSLR camera. The pics of this post were taken with my phone, so my apologies. Without my recipe book this is an adaption of the original using other blog posts I found and my memory.
The first step to this stew is roasting some eggplant, garlic and red capsicum on a tray. I heated the oven to 200 degrees C and put 1 eggplant sliced up, two capsicum halved and seeds removed, and some cloves of garlic with the skins on onto the tray. I sprayed a bit of olive oil over everything and popped it into the oven for around 25 mins.