Mediterranean Vegan Vegetable Stew

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 large yellow onion, diced
• 2 shallots, finely chopped
• 3 garlic cloves, minced
• 6 cups gluten-free vegetable broth
• 28 ounces whole tomatoes
• 1 ½ cups raw buckwheat groats, rinsed
• 2 tablespoons balsamic vinegar
• 2 sprigs fresh rosemary
• ½ teaspoon dried marjoram
• 2 cups chopped eggplant
• 1 cup (300 mL jar) roasted red peppers, drained and cut into strips
• 1 cup baby spinach
• ½ cup black olives, pitted and sliced
• ½ teaspoon sea salt
• Freshly ground black pepper, to taste