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Eggplant and Mushroom Stroganoff


1 medium eggplant
1-1/2 pounds mushrooms, cut into thick slices 1/3-1/2 inch
2/3 cup homemade soup mix plus 2 cups water or 2 cans cream of mushroom soup
4 cloves crushed garlic (or to taste)
1 tablespoon paprika or to taste
1 tablespoon nutmeg (or to taste)
salt and pepper to taste
1/4 cup balsamic vinegar and white wine for saut,ing


Cut the eggplant into thick slices, salt leave skin on the slices, and let them drain for about half an hour or so. Pat them dry with a paper towel, then cut into bite-sized chunks. (The salting/draining helps keep the eggplant from getting bitter.)

In a cup, mix equal parts of balsamic vinegar and white wine for salting. Add crushed garlic to this mixture, and use this to saute eggplant until it is nice and soft (15-20 minutes at medium, and saute heat).

Remove eggplant mushrooms in remaining vinegar/wine mixture until they release their juices. Stir in eggplant, then add soup mix and water (or canned soup, if using that). Add paprika, nutmeg, salt and pepper to taste, and cook 5-6 minutes until sauce has thickened and veggies are heated through. Add additional water if sauce is too thick, and do not overcook.

Serve over rice or noodles.

Makes plenty for 4-6 hungry people. Recipe can be halved.

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