GARLIC EGGPLANT

• 1 md 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 c Water
• 1 tb Dried basil or 1 /4 c up fresh
• Chopped
• x 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.

> Annice Grinberg . Fatfree Digest

[Volume 10 Issue 33], Sept. 13, 1994. Formatted by Sue Smith,

S.Smith34, TXFT40A@Prodigy.com using MMCONV