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Vegan Eggplant Quarantanata

  • Prep Time: 10 minutes
  • Whole Time: 120 minutes
Vegan Eggplant Quarantanata

• 3 medium eggplants – sliced 1.5 cm thick
• 4 cloves garlic – minced 1 kg chopped mushroom
• 1 large onion – chopped
• 220 g vegan meat or beans/ lentils/tofu if preferred
• 1 tin chopped tomatoes Italian seasoning or similar
• Oregano
• 1⁄2 cup high quality extra virgin olive oil (EVOO)


1. Sauté onions and garlic in generous amount of EVOO.

2. To onions and garlic, add mushrooms, vegan meat (or alternative), seasonings and 1⁄2 tin of tomatoes. Maybe a 1⁄2 water for extra liquid.

3. In a large pan or dish with lid: layer eggplant, add generous pour of EVOO and 1⁄2 tin of tomatoes. Cover with sautéed ingredients.

4. Bake at 180°C for 1 hour–1.20 hours.

5. Serve as a main dish or spoon over pasta.

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