Garlic eggplant (grinberg)

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

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