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Eggplant Ragout

Eggplant Ragout is built on Olive Oil, Lowfat Sour Cream, Soy Sauce, and Salt. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 tbsp
• 2 tbsp
• 2 tbsp
• 1/2 tsp

Method (preview)

1. 1

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

2. 2

   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.

3. 3

   Slice the mushrooms thickly (the slices should be about 3/8 inch thick).

4. 4

   Add them to the onions and continue sauteeing until the mushrooms are soft but still juicy.

5. 5

   Slice the mushrooms thickly (the slices should be about 3/8 inch thick).

6. 6

   Add them to the onions and continue sauteeing until the mushrooms are soft but still juicy.

7. 7

   Scoop out the eggplant meat and chop it coarsely.

8. 8

   Add it to the onions and mushrooms with the remaining tablespoon of oil, and saute for about 5 more minutes.

9. 9

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

10. 10

    Serve over brown rice (one of the Lundberg mixtures with some

11. 11

    Weihani rice is especially nice) or fettucini noodles.