Provençal Vegetable Stew

Yes, I had to look it up too, but then it's fairly obvious. Provençal implies that it's a dish from Provence, France, meaning Mediterranean. As to how Mediterranean eggplant is, well, I'll leave that up to you to decide. I made this vegetable stew (though it ended up more chili-like) to bring to Allison and Jeremy's for Easter. I tried to pick something simple, since I'd be cooking with the constraint of having to transport it and arrive in time for the meal proper. And it is a fairly straight-forward meal (or side-dish).

What you're seeing is basically all the work. This meal serves "four", and, this time, I decided not to cut the quantities in half. Chop up four garlic cloves, a yellow onion, two celery ribs, a green (or red) bell pepper, and cube an eggplant. I couldn't find button mushrooms, but since I don't know the difference, shiitake worked instead. Sauté the garlic, mushrooms, onions, celery, and peppers together in olive oil (there's something Mediterranean, though, of course, this is a Rachael Ray recipe) for a few minutes. Then add the eggplant and seasoning (rosemary and thyme) and cook until the eggplant is soft.

That is, well, all there is too it. Rachael recommended serving with some crusty French bread, so I bought a baguette at Price Chopper and cut it up to serve along with. I don't have much else to say about this dish. It's good if you like all the ingredients! I guess I'll just post the pictures of the bread since I need to fill out some space. How was your Easter? Good? I'm glad to hear it. Did you eat some ham with your family? Yeah? Some mashed potatoes? Some, uh, rolls? And, uh, greens and stuff? That's cool. So, um, I like your shoes. Are those new? No? Well, they're cool. Oh, you gotta go? Me too, I guess. See ya around.