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  Garlic Eggplant
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 208
Ingredients:
1 medium Onion - coarsely chopped
8 oz Mushrooms - quartered
6 Japanesse eggplants - cut in
Cubes (or one large regular
Eggplant, the japanesse are
Sweeter in my
Opinion If you you regular
Eggplant, you may want to
Salt and
Drain for a couple of
Ours )
3/4 HEAD of garlic - crushed or
Chopped fine
1 cup Water
1 tbsp Dried basil or 1/4 cup fresh
Chopped
each Salt and pepper to taste.
Instructions:
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.

> Annice Grinberg . Fatfree Digest
[Volume 10 Issue 33], Sept. 13, 1994. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV
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