| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Dutch | Digest, Sept., Fatfree | 5 | Servings |
INGREDIENTS
| 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 cup fresh |
| Chopped | ||
| x | 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 <VSANNICE@WEIZMANN.weizmann.ac.il>. Fatfree Digest [Volume 10 Issue 33], Sept. 13, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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