I made this up on the spur of the moment. Very simple, very savoury, and very delicious.
In fact, I made it so quickly and didn’t expect it to be very special, that I didn’t take any photos until I took the first mouthful after serving it.
Rather than posting this in a recipe format, I’ll just describe what I did, because the essence of this dish is its spontaneity.
I sautéed a cubed eggplant, a pack of swiss brown button mushrooms, and a roughly chopped red onion in about two tablespoons of ordinary olive oil. Then I added a half teaspoon each of dried thyme, oregano and sage, and then deglazed with about half a cup of dry white wine, and let it reduce a bit. On top of that I poured about a cup of vegan beef-style stock (one stock cube of Massel). When it came back to a simmer I put on the lid and put it in the oven on about 150C for a couple of hours to slow cook.
This amount made two servings.