Garlic Eggplant (Vegan)
Yield
5 servingsPrep
15 minCook
35 minReady
50 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
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) |
* |
| ¾ | 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. |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
coarsely chopped |
|
| 231.2 | ml/g |
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) |
* |
| 0.8 | head |
garlic
crushed or chopped fine |
*
|
| 237 | ml |
water
|
|
| 15 | ml |
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), 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.
