| Description | Wonderful side dish, that can be served on it's own too.
Great way to prepare eggplant, so that you cannot taste it too much. |  | | Method | Cut all ingredients in to small cubes, and simmer separately on 3 frying pans (or 3 pots) with 1-2 tablespoons of (any)oil, for about ? hour or until soggy and soft on mid heat. Note mushrooms take less time to prepare, so take them off in 20 min.
You can simmer eggplant in the bigger and dipper pan or pot (wok stile will do) it will require a bit more oil, so that it doesn’t start to fry instead of simmer, cover it with a lid. If zucchini and mushrooms have too much water in them leave the lids off so it can evaporate a bit.
Mix occasionally.
After about ? hour of simmering, combine all the ingredients in the bigger pan and add a whole can of CRUSHED tomatoes, mix well, salt if needed. Simmer for ? hour more, so that ingredients mingle well.
Cool and serve as a garner or on it’s own, has a wonderful smell !!! You may add anything that you like to the mix, like – tofu, beef or chicken.
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| | Ingredients | | One large eggplant.Two medium zucchini.Half a bag of button mushrooms or preferably 2 very large or 3 mid Portobello mushrooms!.One can of crashed tomatoes. |
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