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LOCATION: Recipes >> Vegetables >> Eggplant Ragout

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EGGPLANT MUSHROOM RAGOUT

1 large eggplant
1 1/2 - 2 lbs really large mushrooms, sliced thickly
1 large onion, sliced
2 tablespoons olive oil

2 tablespoons lowfat sour cream
2-3 tablespoons lowfat plain yogurt
1 cup loosely packed flat parsely, coarsely chopped
2 tablespoons soy sauce
1/2 teaspoon salt

In a baking dish, bake the eggplant in a 350 degree oven until
quite soft, about 40-45 minutes

Put 1 tablespoon of the oil in a non-stick pan or wok, and saute
the onions over medium heat till they are just turning brown.

Slice the mushrooms thickly (the slices should be about 3/8 inch
thick). Add them to the onions and continue sauteeing until the
mushrooms are soft but still juicy.

Slice the mushrooms thickly (the slices should be about 3/8 inch
thick). Add them to the onions and continue sauteeing until the
mushrooms are soft but still juicy.

Scoop out the eggplant meat and chop it coarsely. Add it to the
onions and mushrooms with the remaining tablespoon of oil, and
saute for about 5 more minutes.

Add the remaining ingredients. In particular, add the parsley, soy
sauce, and salt to taste. Cook another minute or so, till heated
through.

Serve over brown rice (one of the Lundberg mixtures with some
Weihani rice is especially nice) or fettucini noodles.

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