1 medium onion – coarsely chopped
\n8 oz mushrooms \u2013 quartered 6 Japanese eggplants – cut in cubes (or one large regular eggplant, salted & drained)
\n3\/4 HEAD of garlic – crushed or chopped fine
\n1 C. water
\n1 T. dried basil or 1\/4 cup fresh chopped
\nPepper to taste<\/p>\n
In a large heavy bottomed pan (or Dutch oven), saut\u00e9 (in water or veggie stock) onions over medium heat until soft and sweet. Add mushrooms, eggplant, garlic and water. Keep on med – high heat stirring occasionally 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 and pepper to taste. Reheat when ready to serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 medium onion – coarsely chopped 8 oz mushrooms \u2013 quartered 6 Japanese eggplants – cut in cubes (or one large regular eggplant, salted & drained) 3\/4 HEAD of garlic – crushed or chopped fine 1 C. water 1 T. dried basil or 1\/4 cup fresh chopped Pepper to taste In a large heavy bottomed pan (or Dutch oven), saut\u00e9 (in water or veggie stock) onions over medium heat until soft and sweet. Add mushrooms, eggplant, garlic and water. Keep…<\/p>\n