Eggplant and Mushroom Strogonoff

Directions

1. 1

   1 md Eggplant 1 1/2 lb Mushrooms, cut into thick sl (1/3-1/2 in.) (I used button and crimini

2. 2

   Didn't care for the shitaake Though) 2/3 c Homemade soup mix (recipe Below) plus 2 c

3. 3

   water OR 2 cn Lowfat Cream of Mushroom Soup 4 Cloves crushed garlic (or to Taste) 1 T Paprika (or to taste

4. 4

   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 t

5. 5

   Pat them dry with a paper towel, then cut into bite-sized chunks

6. 6

   The salting/draining helps keep the eggplant from getting bitter.) In a cup, mix equal parts of balsamic vinegar and white wine for sauteing

7. 7

   Add crushed garlic to this mixture, and use this to saute eggplant until it is nice and soft (15-20 minutes at medium heat)

8. 8

   Remove eggplant, and saute mushrooms in remaining vinegar/wine mixture until they release their juices