Garlic Eggplant (Vegan)

50 minutes Prep: 15 minutes Cook: 35 minutes

10 calories per serving view nutrition facts

5 servings suggest servings

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Ingredients

1	medium	onion	coarsely chopped
8	ounces	mushrooms	quartered
6	each	japanese eggplants	cut in cubes (or one large regular eggplant; the Japanese are sweeter, so you may want to salt and drain for a couple hours)
3/4	head	garlic	crushed or chopped fine
1	cup	water
1	tablespoon	basil	dried, or 1/4 c fresh, chopped
1	x	salt and black pepper	to taste.

Directions

In a large heavy bottomed pan (or dutch oven), sautée (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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Nutrition Facts

Serving Size 77g

Amount per Serving

Calories 10 0% of calories from fat

	% Daily Value*
Total Fat 0.0g	0%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 3mg	0%
Total Carbohydrate 2.0g	1%
Dietary Fiber 0.0g	2%
Sugars 1.0g
Protein 0.0g	1%

Vitamin A	1%		Vitamin C	3%
Calcium	1%		Iron	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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Member Review

Buckeyes

I lived in Ohio for six years while I was in the Air Force and this is the classic recipe. you can't beat giving these as a gift to friends and nieghbors during the holiday season.