1 tablespoon extra-virgin olive oil
1 large yellow onion, diced
2 shallots, finely chopped
3 garlic cloves, minced
6 cups gluten-free, yeast-free vegetable broth
28 ounces whole tomatoes
1 ½ cups raw buckwheat groats, rinsed
2 tablespoons balsamic vinegar
2 sprigs fresh rosemary
½ teaspoon dried marjoram
2 cups chopped eggplant
1 cup (300 mL jar) roasted red peppers, drained and cut into strips
1 cup baby spinach
½ cup black olives, pitted and sliced
½ teaspoon sea salt
Freshly ground black pepper, to taste