Garlic Eggplant
1 medium onion, coarsely chopped
8 ounces mushrooms, quartered
6 Japanese eggplants, cubed
3/4 head garlic, crushed or chopped finely
1 cup water
6-8 plum tomatoes, chopped, optional
1 tablespoon dried basil or 1/4 cup fresh, chopped
salt and pepper, to taste
1. If using regular eggplant, salt first. In a large heavy bottomed pan (or dutch oven), saute (in water or veggie stock) onions over medium heat until soft and sweet.
2. Add mushrooms, eggplant, garlic, tomatoes (if using), and water. Keep on medium high heat, stirring occasionally until the water is boiling (about 2 minutes).
3. Turn down heat to a simmer and cover about 1/2 hour or until eggplant is done and very soft (regular eggplant may take a bit longer).
4. Add basil, salt, and pepper. Reheat when ready to serve.'
SO HOW'D IT GO?
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