Garlic Eggplant – vegetables – Hope you will like this one also, it is one of the best vegetables. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Eat the rainbow! Fruits and vegetables all contain different nutrients. A simple way to remember to eat a range of vitamins and minerals is to vary the colors of the vegetables you eat. Of course, greens are always good, but try eating a rainbow of tomatoes, yellow squash and purple cabbage!
Ingredients (use vegan versions):
- 1 medium onion – coarsely chopped
- 8 oz mushrooms – quartered
- 6 japanesse eggplants – cut in cubes
- 3/4 HEAD of garlic – crushed or chopped fine
- 1 cup water
- 1 Tablespoon dried bazil or 1/4 cup fresh chopped
- salt and pepper to taste.
Directions:
Japanese eggplants are sweeter in my opinion. If you you regular
eggplant, you may want to salt and drain for a couple of hours.
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.
Serves:
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