Vegetable Stew with Red Wine and Miso | VegWeb.com, The World's Largest Collection of Vegetarian Rec

Ingredients

• 4 tablespoons olive oil, divided
• 1 onion, cut in half and then quartered
• 1 cup baby carrots
• 1 celery stick, sliced
• 1 small eggplant, cut into chunks
• 1 zucchini, diced into half moons
• 1 cup vegetable broth
• 1/2 cup red wine
• 1 teaspoon miso paste (I use red)
• 1 (14 ounce) can whole peeled tomatoes
• 1/2 teaspoon dried summer savory (if you don't have this, use thyme or marjoram)
• 2 teaspoons cornstarch + water to dissolve
• salt and pepper, to taste