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Garlic Eggplant

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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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