1 md Eggplant 1 1/2 lb Mushrooms, cut into thick sl (1/3-1/2 in.) (I used button and crimini; Didn't care for the shitaake Though) 2/3 c Homemade soup mix (recipe Below) plus 2 c. water OR 2 cn Lowfat Cream of Mushroom Soup 4 Cloves crushed garlic (or to Taste) 1 T Paprika (or to taste; I use More!) 1 t Nutmeg (or to taste) Salt and pepper to taste 1/4 c Each balsamic vinegar & White wine for sauteing Cut the eggplant into thick slices (can leave skin on, if desired) salted 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 sauteing. Add crushed garlic to this mixture, and use this to saute eggplant until it is nice and soft (15-20 minutes at medium heat). Remove eggplant, and saute 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 fetticine noodles. Makes plenty for 4-6 hungry people. Recipe can be halved. I got this soup recipe off this group, but unfortunately lost the name of the author. Its really wonderful! The only comment is that I use less water when making cream sauces than is suggested here. From: tls%miranda@rational.com (Tracey Sconyers). Fatfree Digest [Volume 10 Issue 30], Sept. 10, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV
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