Garlic eggplant
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion - coarsely chopped |
| 8 | ounces | Mushrooms - quartered |
| 6 | Japanesse eggplants - cut in | |
| Cubes (or one large regular | ||
| Eggplant, the japanesse are | ||
| Sweeter in my | ||
| Opinion If you you regular | ||
| Eggplant, you may want to | ||
| Salt and | ||
| Drain for a couple of | ||
| Ours ) | ||
| ¾ | HEAD of garlic - crushed or | |
| Chopped fine | ||
| 1 | cup | Water |
| 1 | tablespoon | Dried basil or 1/4 cup fresh |
| Chopped | ||
| x | Salt and pepper to taste. | |
Directions
In a large heavy bottomed pan (or dutch oven), sautee (in water or veggie stock) onions over medium heat until soft and sweet. Add mushrooms, eggplant, garlic and water. Keep on med - high heat stiring occationally until the water is boiling (about 2 min). Turn down heat to a simmer and cover about ½ hour or until eggplant is done and very soft (regular eggplant may take a bit longer). Add basil, salt and pepper to taste. Reheat when ready to serve.
If you *want* to add tomatoes, 6-8 plum tomatoes would be good.
> Annice Grinberg <VSANNICE@...>. Fatfree Digest [Volume 10 Issue 33], Sept. 13, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV