Vegetarian Cassoulet


4 tbsp coconut oil (or margarine if you have to)
2 medium onions, diced
4 garlic cloves, minced
3 large carrots, chopped
3 ribs of celery, chopped
1 medium eggplant (aubergine), chopped
2 cups cremini mushrooms, chopped
1 can diced tomatoes with liquid
3 tbsp tomato paste
1 tsp each dried rosemary, sage and thyme
1 cup white wine
1 cup vegetable stock
3 cans cannellini beans, drained (or other white beans)
Salt and pepper to taste
4 slices whole grain toast


Heat oil in large, ovenproof stockpot over medium heat and add onions, stirring frequently until browned, about 20 minutes. Add garlic, carrots and celery and cook for another five minutes.

Add eggplant, mushrooms, tomatoes, paste, herbs, wine and stock. Bring to a boil and then simmer uncovered for 15-20 minutes. Remove from heat. Serve warm with toast on the side.