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Garlic Eggplant
Garlic Eggplant
Ingredients
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Japanese eggplants are sweeter in my opinion. If you you regular
eggplant, you may want to salt and drain for a couple of hours.
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.
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