Place eggplant in a colander and sprinkle with the course salt. Let stand for one hour, then pat dry with paper towels.
Heat 1/2 cup of the oil in a large skillet over medium heat.
Add the eggplant and sauté until almost tender, adding oil if needed. Remove the eggplant to a Dutch oven.
Heat the remaining 1/4 cup oil in the same skillet over low heat. Add the onions, garlic and green peppers; saute until just softened--about 10 minutes. Add to the eggplant in the Dutch oven.
Place the Dutch oven over low heat and add the canned tomatoes with their liquid, fresh tomatoes, chili powder, cumin, oregano, basil, pepper, salt, fennel and parsley. Cook uncovered, stirring frequently for 30 minutes.
Stir in the kidney beans, chick peas, dill and lemon juice and cook for another 15 minutes.The eggplant peel should be tender.Stir well and adjust the seasonings.
Serve with a dollop of sour cream or pain yogurt and a sprinkling of shredded cheese.
Coat an 8-inch casserole dish with vegetable cooking spray.
In heavy saucepan, heat wine over medium-high heat.
Add onion and cook, stirring often, until soft, about 3 minutes.
Add celery, bell pepper, carrot, green beans and peas.
Cook for 3 minutes, stirring often. If mixture begins to dry out, add 1/4 cup more wine.
Reduce heat to low. Sprinkle flour over vegetable mixture. Cook, stirring constantly, 2 minutes.
In glass measuring cup, combine milk or soymilk and 2 cups vegetable stock. Slowly add to vegetable mixture while whisking constantly. Sauce will start to thicken.
Add parsley, soy sauce, thyme, sage, pepper and cayenne. Cook, stirring constantly, until filling is thickened.
Remove from heat, transfer mixture to prepared casserole and set aside.
In large bowl, mix flour, salt, baking powder and baking soda.
Using a pastry blender or fork, cut butter into flour mixture until it resembles coarse meal.
In measuring cup, combine buttermilk and honey.
Add liquid to flour mixture, stirring with a fork to form a stiff dough. Add more buttermilk if dough is too dry.
Knead lightly in bowl, 3 to 5 minutes, until dough is no longer sticky.
Turn dough out onto lightly floured surface. Roll out to 10 inch round or roll to 1/2 inch thickness and cut into decorative shapes, wedges or rounds.
Lay biscuit topping lightly over filling..
Bake until crust is golden brown and filling is bubbling--about 20 to 30 minutes.
Serve steaming hot into bowls and check six veggies off of your list!
Try changing up the flavor of the filling, for example, make a curry vegetable pot pie. The biscuit crust is a low-fat version of a traditional pot-pie topping. Soy milk can replace the buttermilk to make it vegan; however, the crust may end up a
Let's check #Zucchini off as our 31st veg! Though there are many veg we love that we haven't mentioned for #vegout2021, we hope you have had fun with us, discovered new veg & expanded your menus to a half plate of veggies with every meal. It's the fastest path to health!
We saved green beans for day 30 of #vegout2021 With dozens of cultivars, from broad, meaty Roma to thin, delicate French filet beans, pods can be round or flat, and come in multiple colors: green, purple, yellow, or mottled, so they don't have to be a predictable choice.