• 5 carrots, roughly cubed
• 5 medium onions, roughly cubed
• 1 large eggplant, roughly cubed
• 1 bulb garlic, roughly chopped
• 1 can chickpeas
• 250g firm tofu, carefully torn into chunks
• 3 tbsp tomato puree (1 small can)
• 1 1/2 cup red wine
• 2 tbsp vegetable stock base
• 3 tsp herbs de provence
• 3 bay leaves
• 1 tsp allspice
• 1 tsp smoked paprika
• 1 tsp ground shiitakes

Preheat oven to 200 C.

Cut carrots and onions into about 2 cm chunks. Saute in olive oil over medium-high heat until browned. Add garlic and saute a few minutes more. Add tomato puree and mix. Deglaze with red wine and cook for a minute. Add stock base, spices, chickpeas and eggplant. If necessary, add water until vegetables are barely covered.

Cover with a lid or aluminum foil and bake for 20 minutes. Remove cover and bake for 20 minutes more, or until sauce is thickened and carrots are done. Remove bay leaves and thyme stalks.