Eggplant Stew with Potato-Mozzarella Crust

On Thursday, Zach took his board exams (in medical school, board examinations come in multiple stages, "Step One" of which Zach conquered this week), officially concluding his second year of medical school and ushering in his third year! Thus, this weekend has been one of celebration - I was able to arrange my work schedule such that I finished my work week on Wednesday, and yesterday we drove leisurely to tour the hospital where Zach begins his first round of clinical rotations on Monday! Tomorrow we plan on attending an Atlanta Braves game, and today we're about to tour a local brewery, but Thursday night we began the festivities with a celebratory supper - Eggplant Stew, at Zach's request. Eggplant Stew might sound like a rather humble dish for such a grand occasion, and a humble dish it is, but it is also deeply rich, flavorful, and so delicately smooth-textured that Zach declared the stew one of his "top 10 favorite dishes."

When Zach bestows words such as those on my cooking, I float for days, feet blissfully soaring above the ground, beaming with the sort of glow I would imagine most women normally reserve for complements on new dresses...

Me, I'm content with eggplant stew.

Eggplant Stew with Potato-Mozzarella Crust

2 1/2 lbs potatoes
2 T butter or light vegan marg
2 T olive oil
1/4 tsp granulated garlic
1 cup 1% milk
1 1/2 cup shredded mozzarella cheese
1 3/4 lb eggplant, cut into 1" cubes
3 large onions, minced
6 cloves garlic, minced
Olive oil
2 lbs ground lamb OR 2 lbs tempeh, crumbled
1 cup red wine (I like using chianti)
1 (28 oz) can diced tomatoes with their juice
1 cup beef broth OR vegetable broth
2 rounded T whole wheat flour
1 T za'atar

~ Bake the potatoes however you fancy - in the microwave, in a pressure cooker, or in the oven - then mash them coursly with the butter, olive oil, granulated garlic, and milk. Season to taste with salt and pepper. Stir in the mozzarella cheese while the potatoes are still hot. Cover the whole mixture, and set it aside.
~ Place the eggplant cubes in a large bowl of very salty water, and allow them to soak for 15 minutes, then drain them well.
~ While the eggplants are soaking, brown the lamb or tempeh in 3 T olive oil in a large skillet over medium heat, while seasoning it well with salt and pepper. Turn off the heat once browning has been achieved, and set the lamb or tempeh aside.
~ In a large dutch oven, saute the onions and minced garlic in 2 T olive oil over medium heat until the onions are limp and translucent.
~ Add the eggplant, and continue to cook, stirring frequently, until the eggplant is browned and tender.
~ Pour in the red wine, bring the mixture to a boil, and let it boil happily, stirring the bottom to scrape up any browned bits, until most of the wine has evaporated.
~ Stir in the tomatoes with their juice, and the broth, whole wheat flour, za'atar, and the lamb or tempeh from earlier. Season to taste with salt and pepper, and allow the mixture to simmer for around 45 minutes - until thickened a bit.
~ Remove the dutch oven from the heat, and dollop the potato mixture all across the top of the stew, until the top of the dish is completely covered by the potatoes.
~ Transfer the dish to the oven, and bake for 45 minutes - until the potato crust is deep golden.
~ Serve ladeled into deep bowls, and garnished with a bit more mozzarella cheese...