The eggplant was cut up earlier in the day, salted, then sat on a strainer for a couple hours.
OK the little onions. The best way to peel these little suckers is to dunk them in boiling water for a few seconds, then cut the ends off and peel away!
I weighed out exactly 8 ounces of green beans.
OK, everybody in the pot. I have to admit, I only put in half the wine and substituted more chicken broth, add herbs...simmer, simmer, simmer.
It's not pretty, but DELICIOUS!!!!! My husband didn't seem to miss the MEAT.
I've made Coq au Vin a few times before and I have to say, I really like this version. Actually, I will probably make this over and over again. I might even make it when my son comes home from college (he is not a fan of vegetables). I'm sure he'll love it!