Eggplant with Morel Mushrooms and Sun-Dried Tomatoes

Organic Eggplant

I love this stew as a side dish, pizza or pasta topping. Try it garnished with crumbled feta or grated Parmesan.

Vegan, wheat-free, corn-free

Serves 4-6

  • 1 medium-large eggplant, 6 cups, sliced into bite sized chunks
  • juice of 1 lemon, 1/3 cup
  • 2 teaspoons sea salt
  • 4 dried morel mushrooms
  • 10 sun-dried tomatoes, cut into smaller pieces with a scissors
  • 1 large onion, sliced, 1 1/2 cups
  • 8 cloves garlic, peeled and whole
  • 1 large carrot, 1 cup sliced
  • 5 tablespoons extra virgin olive oil
  • 2 tablespoons fresh basil or 2 teaspoons dried
  • 1 sprig rosemary, 1 teaspoon fresh leaves or 1/3 teaspoon dry
  • 2 heaping tablespoons fresh oregano leaves or 2 teaspoons
  1. Preheat the oven to 400 degrees. Cut the eggplant and putit into a bowl with 1 teaspoon sea salt and the lemon juice. Let itmarinate at least 30 minutes while you slice the other vegetables.
  2. Drain and discard the excess liquid from the eggplant. Putthe eggplant and all the other ingredients into a large mixing bowl,including the other teaspoon of sea salt. Mix well and transfer to a baking dish or crock. Make sure that the dried mushrooms and tomatoes are covered by the other vegetables. Cover and bake for 45 minutes.
  3. Taste the vegetables to see if they are as tender as you like them, and adjust the seasonings if desired.

Reprinted from Taste Life! Organic Edited by Leslie CerierĀ  (2002) by permission of Square One Publishers, Garden City,
NY

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