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Fresh Mushrooms With Eggplant And Tomato

Make Fresh Mushrooms With Eggplant And Tomato at home with Olive Oil, Garlic Chopped, Breadcrumbs, and Tomato Paste. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 3 tbsp
• 1 1/2 tsp
• 2 tbsp
• 1 tbsp

Method (preview)

1. 1

   Heat 2 tb oil in a skillet over a medium heat. Cook eggplant till softened. Let cool.

2. 2

   Heat remining oil & cook onion, celery, choped mushrooms & garlic for 4 minutes.

3. 3

   Add tomatoes & return eggplant to skillet.

4. 4

   Stir in breadcrumbs, tomato paste & 3 tb parsley.

5. 5

   Add basil.

6. 6

   Continue to cook for 4 minutes.

7. 7

   Just before serving, wipe mushrooms with cloth dampened in lemon juice. Carefully remove the stems.

8. 8

   Fill each cap with some of the eggplant mixture.

9. 9

   Sprinkle with remaining parsley & serve.

10. 10

    You can serve the mushrooms hot by baking briefly until watm & then sprinkling with parsley.