Vegetable Demi-Glace

Ingredients

• • 1 large portobello mushroom, about 6 oz (170 g), cut into small pieces
  • 1 large carrot, unpeeled, cut into small pieces
  • 1 large onion, unpeeled, coarsely chopped
  • 1 small eggplant, about 1/2 lb (225 g), cut into small pieces
  • 1 small leek, coarsely chopped
  • 2 garlic cloves, unpeeled, smashed
  • 3 tbsp (45 ml) vegetable oil
  • 2 tbsp unbleached all-purpose flour
  • 2 tbsp (30 ml) tomato paste
  • 1/4 cup (60 ml) red wine
  • 1 bouquet garni (1 celery stalk, 2 fresh thyme sprigs, 2 fresh parsley sprigs, 1 bay leaf) (see note)
  • 6 cups (1.5 litres) water