Garlic Eggplant

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Ingredients (use vegan versions):


  • 1 medium onion – coarsely chopped
  • 8 oz mushrooms – quartered
  • 6 japanesse eggplants – cut in cubes
  • 3/4 HEAD of garlic – crushed or chopped fine
  • 1 cup water
  • 1 Tablespoon dried bazil or 1/4 cup fresh chopped
  • salt and pepper to taste.

Directions:

Japanese eggplants are sweeter in my opinion. If you you regular
eggplant, you may want to salt and drain for a couple of hours.


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 1/2 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.


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