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Add a photoServings: 5
Ingredients
- 1 med Onion - coarsely minced
- 8 ounce Mushrooms - quartered
- 6 x Japanesse eggplants - cut in Cubes (or possibly 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 possibly Minced fine
- 1 c. Water
- 1 Tbsp. Dry basil or possibly 1/4 c. fresh Minced x Salt and pepper to taste.
Directions
- In a large heavy bottomed pan (or possibly dutch oven), sautee (in water or possibly veggie stock) onions over medium heat till soft and sweet. Add in mushrooms, eggplant, garlic and water. Keep on med - high heat stiring occationally till the water is boiling (about 2 minutes). Turn down heat to a simmer and cover about 1/2 hour or possibly till eggplant is done and very soft (regular eggplant may take a bit longer). Add in basil, salt and pepper to taste.
- Reheat when ready to serve.
- If you*want* to add in tomatoes, 6-8 plum tomatoes would be good.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 5 servings | |
| Calories 18 | |
| Calories from Fat 1 | 6% |
| Total Fat 0.17g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 171mg | 5% |
| Total Carbs 3.43g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.57g | 1% |
| Protein 1.61g | 3% |
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