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Garlic Eggplant

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      Title: GARLIC EGGPLANT
 Categories: Digest, Sept.
      Yield: 5 Servings
 
      1 md Onion - coarsely chopped
      8 oz 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 c  Water
      1 tb Dried basil or 1/4 cup fresh
           Chopped
        x  Salt and pepper to taste.
 
  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 . Fatfree Digest
  [Volume 10 Issue 33], Sept. 13, 1994. Formatted by Sue Smith,
  S.Smith34, TXFT40A@Prodigy.com using MMCONV
 
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