Date: Mon, 12 Sep 94 10:50:33 PDT
From: email@example.com (Nancy Lehrer)
Garlic Eggplant (4-6 servings)
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 hours.)
3/4 HEAD of garlic - crushed or chopped fine
(that's HEAD not clove, yes, a lot of garlic
you can use less if you really want to.)
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), 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.