INGREDIENTS
1 cup
Baby spinach
2 cups
Eggplant
3
Garlic cloves
1/2 tsp
Marjoram, dried
2
sprigs Rosemary, fresh
2
Shallots
28 oz
Tomatoes, whole
1
Yellow onion, large
6 cups
Yeast-free vegetable broth, gluten-free
2 tbsp
Balsamic vinegar
1/2 cup
Black olives, pitted and sliced
1 1/2 cups
Buckwheat groats, raw
1
Black pepper, Freshly ground
1 cup
Red peppers, roasted
1/2 tsp
Sea salt
1 tbsp
Olive oil, extra-virgin