Tomato and roasted eggplant stew with chickpeas from Veganomicon: The Ultimate Vegan Cookbook (page 179) by Isa Chandra Moskowitz and Terry Hope Romero

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Soft poppy-seed polenta

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • stevenpeters on October 26, 2021

    I'm starting to feel as if they didn't do enough testing of the recipes in this book. It's another dish that tuned out completely bland. I had to add almost another teaspoon of salt, some pomegranate molasses, and more spices to get it to the point where it had enough flavor.

  • Beckiemas on March 14, 2020

    I made this tonight and it was fine - but not great. Didn’t seem worth it for the steps/effort required. Nothing wrong with it, but flavour a bit 2D. I wouldn’t make it again, but we’ll eat what’s left with no complaints.

  • Vanessa on June 29, 2013

    I came across an adaptation of this recipe on a blog named cracktheplates. What a terrific dish! I used sweet smoked Spanish paprika and white wine rather than "vegan broth" to deglaze, and served it with the classic Herbed Onion Bread from Vegetarian Epicure Book 1. (And I did use the immersion blender to puree it before adding the chickpeas.) Even the avowed eggplant-dislikers in the household thought that dinner rocked.

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