EGGPLANT PARMAGIANO STEW

"What a tasty and quick way to serve eggplant! Tender vegetables and nutritious white beans mingle in a rich, creamy broth. If you prefer an even thicker stew, add a cup or two of cooked pasta or rice shortly before serving."

8 cups vegetable broth or water
1 (6 oz) can unsalted tomato paste
1 tablespoon crushed garlic
1 medium eggplant, unpeeled and diced
2 cups finely chopped, packed kale
1 large onion, chopped
4 cups drained cooked or canned white beans, divided use (two cans 15 or 16 ounces each)
1/2 cup nutritional yeast flakes
2 teaspoons dried oregano leaves
2 fresh tomatoes, chopped
salt, ground black pepper and ground cayenne pepper (to taste)
Soy-based vegan parmesan alternative (optional)

Combine broth or water, tomato paste, and garlic in a large soup pot. Add eggplant, onion, and kale. Bring to a boil. Reduce heat, cover, and simmer gently until eggplant is tender but firm, about 15 minutes.

Place 2 cups soup broth, 2 cups beans, nutritional yeast, and oregano in blender and process until very smooth.

Pour the puree into soup pot with vegetable and mix well. Stir in remaining 2 cups of beans and fresh tomatoes. Season with salt, pepper, and cayenne to taste. Simmer uncovered until beans are heated through and tomatoes are slightly softened.

Garnish each serving the soy-based vegan parmesan alternative, if desired.

Source: The Ultimate Uncheese Cookbook by Joanne Stepaniak