Ingredients:
• 2 lb eggplants, cubed
• 2 large onions, chopped
• 4 carrots, grated
• 2 (15-ounce) cans diced tomatoes
• 3 cloves garlic, minced
• 2 tablespoons Herbs de Provence
• 1 cup red wine
• 3 cups vegetable stock
• 2 tablespoons butter
• 5 tablespoons flour
Directions:
• In a Dutch oven mix the eggplant, onions, carrots, diced tomatoes, garlic, Herbs de Provence, red wine and vegetable broth.
• Bring to boil, cover, and let simmer for 1 hour.
• In a skillet make Raux. Melt butter, add flour and sauté for 3 minutes.
• Add flour to the goulash.
• Stir well.
• Simmer for 5 more minutes.
• Serve over egg noodles.
