1 medium onion, diced
3 cloves garlic, minced
2 tablespoons olive oil
1 small eggplant, peeled and cubed
8 ounces baby portabella mushrooms, cut in quarters
2 tablespoons balsamic vinegar
2 small zucchini, cubed
2 - 15 ounce cans tomato sauce
1/2 to 1 tablespoon herbes de provence
Splash vegan Worcestershire sauce
1 ½ cups vegetable broth
1 bunch baby spinach, long stems cut off
1) Sweat the onion and garlic in the olive oil until soft and starting to caramelize. Add eggplant, stir well, and allow to cook for about five minutes. Add mushrooms and balsamic vinegar. Stir to combine and cover. Allow to cook for five minutes before stirring in zucchini, tomato sauce, and herbs.
2) Simmer on low heat, stirring often. After 30 minutes, add Worcestershire sauce and broth. Turn heat to medium and continue to simmer. After 25 minuutes, stir in spinach and replace lid and cook 5 minutes to wilt spinach. Enjoy!
This is excellent with thick, warm slices of barley bread.