Posted by Jennifer (the student) on May 31, 2012

 

This dish is the result of wanting to make eggplant without breading or frying it. I usually serve it with pasta, quinoa or polenta and it is a dish we really enjoy.

Ingredients

• 2 large eggplants, sliced to ½” to ¼” thick
• 2 cups of mushrooms, sliced (any type you like)
• ¼ onion, finely chopped
• 3 Tbsp olive oil
• 3 Tbsp tomato paste
• 3 Tbsp sour cream (I use vegan sour cream or fat-free will work)
• fresh ground pepper (to taste)
• salt

Directions

1. Spread eggplant on cookie sheets and salt. Let stand for 10 to 15 minutes then wipe water and excess salt from eggplant.
2. In a large stockpot on medium heat, add 1 Tbsp of olive oil and onion. Sauté until onions are translucent.
3. Next add 1 Tbsp of olive oil and eggplant. Sauté for about 20 minutes until eggplant in almost cooked.
4. Then add the last Tbsp of olive oil and the mushrooms. Sauté for about 10 minutes until mushrooms are cooked.
5. Finally, add sour cream, tomato paste and pepper and combine.
6. Serve and enjoy.

*This dish actually tastes better the next day.

 ♥ ♥