1 medium onion, coarsely chopped
Japanese eggplants are sweeter in my opinion. If you use regular eggplant, you may want to salt and drain for a couple of hours.
8 ounces mushrooms, quartered
6 japanese eggplants, cut in cubes
3/4 head garlic - crushed or chopped fine
1 cup water
1 tablespoon dried basil or 1/4 cup fresh chopped
salt and pepper to taste.
In a large heavy bottomed pan (or dutch oven), sauté (in water or veggie broth) onions over medium heat until soft and sweet. Add mushrooms, eggplant, garlic and water . Keep on medium - high heat stirring occasionally 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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