Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsfeed.berkeley.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: Ben Newsgroups: rec.food.recipes Subject: Garlic Eggplant Followup-To: rec.food.cooking Date: 18 May 2000 17:20:34 -0600 Organization: www5 Lines: 29 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <20000518073446.SM00171@www5> Reply-To: webmaster@recipeway.com NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:41974 Garlic Eggplant 1 medium Onion - coarsely chopped 8 ounces Mushrooms - quartered 6 Japanese eggplants - cut in Cubes (or one large regular eggplant, the Japanese are sweeter in my Opinion If you use regular eggplant, you may want to salt and drain for a couple of hours ) 3/4 HEAD of garlic - crushed or Chopped fine 1 cup Water 1 tablespoon Dried basil or 1/4 cup fresh Chopped Salt and pepper to taste. In a large heavy bottomed pan (or Dutch oven), saute (in water or vegetable 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, 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 http://www.recipeway.com/ ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.