YIELD
5 servingsPREP
15 minCOOK
35 minREADY
50 minIngredients
6
6
EACH
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) *
cut in cubes (or one large regular eggplant; the Japanese are sweeter, so you may want to salt and drain for a couple hours) *
Directions
In a large heavy bottomed pan (or dutch oven), sauté (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 to 8 plum tomatoes would be good.
Comments
