Vegetable Stew

Namaste,

This recipe is simple, takes a bit of time, and is rich with flavors.

I hope you enjoy it.

Love Swami Rudra Das
Always at the Feet of my Guru, Ma Jaya Sati Bhagavati

Ingredients:

• 1 Eggplant – Organic
• 3 Zucchini – Organic
• 3 Carrots – Organic
• 3 Onions – Organic
• 1/2 Bunch Celery – Organic
• Vegetable Oil – Organic (Safflower)
• 2 Tablespoons Thyme Leaf Whole (Dry Spice) – Organic
• Sauce
  • 11 Roma Tomatoes – Organic
  • 1/4 cup Olive Oil – Organic
  • 1 Whole Head Garlic – Organic
  • 5 Bay Leaves – Organic
  • 1/4 teaspoon Black Pepper – Organic
  • 1/2 teaspoon Himalayan Salt

Utensils:

• 3 (1/2 Sheet) Pans
• 1 Large Pyrex Baking Dish
• Pan or Pot to Cook the Tomato Sauce
• Mixing Bowls
• Unbleached Baking Paper
• Knife
• Peeler
• Cutting Board
• Blender

Directions:

Step 1: Make the Tomato Sauce.

Wash the tomatoes. Dice them into a medium size and place to the side. Peel the garlic and dice. Add some olive oil to a pan and place on medium heat. Add the garlic and saute for 30 seconds. Add the tomatoes and stir well. Reduce the heat to a low simmer, add the bay leaves and cover the pan. Cook for an additional 30 minutes on low. Scoop out the bay leaves , but keep them, they will go back into the sauce. Carefully blend the hot sauce in a blender. Be very careful when blending hot liquids. Keep a hand towel on top of the blender to keep any hot liquid from escaping. When all the tomatoes are blended into a puree, return to the pan and return the bay leaves. Add salt and pepper and keep covered.

Step 2: Roast the Eggplant.

Peel the eggplant, dice it into cubes about 1/2 ” square. Toss them with vegetable oil, just enough to coat them. Place on a papered sheet pan and bake at 350 degrees until lightly brown and soft (about 30 minutes). Keep to the side.

Step 3: Roast the Zucchini and Carrots.

Wash the zucchini and cut into small chunks. Toss with oil and 1 tablespoon of whole thyme. Spread onto papered sheet pan and bake at 350 degrees until lighly brown and soft. Peel and wash carrots and cut into rounds. Toss with oil and 1 tablespoon of thyme. Spread onto papered sheet pan and bake at 350 degrees until lightly brown and soft. Keep to the side.

Step 4: Prep and Cook Onions and Celery and Add Sauce to Saute.

Peel and dice the onions. Wash and dice the celery. Saute onions and celery with a bit of oil, until soft and translucent, about 15 minutes. Add the tomato sauce to the onion and celery saute.

Step 5: Mix Roasted Vegetables and Sauce, Bake and Serve.

Layer all the roasted vegetables in a large pyrex baking dish. Add the sauce over the vegetables. Bake at 350 degrees for 20 – 30 minutes.

Serve and enjoy!!!

Love Swami Rudra Das