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GARLIC EGGPLANT




Source of Recipe


Marcie Dingerson


Recipe Introduction


Origins Unknown


List of Ingredients




1 medium onion, coarsely chopped
8 ounces mushrooms, quartered
6 Japanese eggplants, cut in cubes (or 1 large regular eggplant which is salted and drained)
3/4 head* garlic, crushed or chopped fine
1 cup water
1 tablespoon dried basil (or 1/4 cup fresh chopped)
salt to taste.
pepper to taste.
*that's HEAD not clove, yes, you can use a lot of garlic if you really want to.)

Recipe



1. In a large heavy bottomed pan (or Dutch oven), saut� (in water or veggie stock) onions over medium heat until soft and sweet.

2. Add mushrooms, eggplant, garlic and water.

3. Keep on medium - high heat stirring occasionally until the water is boiling (about 2 min).

4. 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).

5. Add basil, salt and pepper to taste. Reheat when ready to serve.