Eggplant Bourguignon

latimes.com

Alanas

¾ cup plus 2 teaspoons everyday olive oil, divided

4 sprigs tarragon

8 ounces fresh mushrooms, such as maitake, chanterelle, king oyster or cremini, thickly sliced or cut into quarters

Kosher salt and freshly ground black pepper

4 cups vegetable stock

½ ounce dried mushrooms, such as porcini, morel or shiitake

2 pounds small, narrow eggplants, trimmed and cut crosswise into 1 ½-inch-thick rounds (about 12 pieces total)

1 ½ cups finely chopped yellow onions (about 1 medium)

¾ cup finely chopped carrots (2 medium)

¾ cup finely chopped celery (2 stalks)

6 garlic cloves, finely chopped

2 tablespoons double concentrated tomato paste

2 cups full-bodied red wine

8 sprigs thyme

2 bay leaves

2 tablespoons all-purpose flour

2 tablespoons red wine vinegar

Pearl couscous, for serving

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