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| 1 mittel | Onion coarsely chopped |
| 8 x ca. 30 g | 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 Tasse | water |
| 1 Teelöffel | Dried basil or 1/4 cup fresh Chopped |
| | X Salt and pepper to taste. |
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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
TXFT40A@Prodigy. Com using Mmconv
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