Serves: 4
Total Calories: 438

4 cups eggplant cut into triangular pieces (about 1 inch wide and 1/4 inch thick)
1 teaspoon sea salt or 1 tablespoon umeboshi vinegar
1 pound soy tempeh, cut into 1 inch cubes
3 cups red bell peppers sliced into 1 inch wide strips
1 cup red onion cut into 1 inch chunks
4 dried morel mushrooms
1/2 cup dry white wine
6 cloves garlic thickly sliced
4 tablespoons extra virgin olive oil
1 teaspoon sea salt

1. Place the eggplant in a large bowl and sprinkle with salt. Let sit for 45 minutes to release some of the eggplant’s bitter juices. Drain and set aside.

2. Preheat the oven to 400°F.

3. Add the remaining ingredients to the eggplant, mix well, and transfer to a large covered baking dish.

4. Bake for 1 hour, or until vegetables are tender.

5. Serve hot over pasta.

Nutritional Facts:

Serves: 4
Total Calories: 438
Calories from Fat: 280

More Recipes from the Going Wild in the Kitchen Cookbook:
Go Wild with Main Courses
Lasagna with Chevre, Arugula, and Crimini Mushrooms
Pasta with Roasted Vegetables and Chevre
Moroccan Black Bean Stew
Curried Coconut Seitan
Roasted Eggplant with Wine and Morel Mushrooms
Goat Cheese Mushroom Strudel
Hiziki with Shiitake Mushrooms and Butternut Squash
Black Bean Chili with Sun-Dried Tomatoes
Tempeh Stew with Wine and Shiitake Mushrooms
Szechwan Tofu with Mustard Greens and Chinese Cabbage
Roasted Eggplant and Tomatoes with Chickpeas
Soba with Stir-Fried Asparagus and Snow Peas
Linguine a la Sweet Putanesca
Lentil Stew with Saffron and Porcini Mushrooms
Tempeh with Marinated Sun-Dried Tomatoes and Kale
Sweet and Spicy Udon Noodles with Tofu
Butternut Squash Risotto with Shiitake Mushrooms and Wine
Italian Lentil Stew with Cream Grano