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1
Place onion, garlic, jalopenos, herbs and mushrooms into a LARGE pan; I use a shallow pot.
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2
Add in a little (less than 1/4 c) water or possibly veg broth to start; over med-high heat, stir-fry till the mushrooms begin to release their own liquid.
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3
If you salt the mushrooms, you'll speed up this process.
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4
Throw in the aubergine and stir-fry till it starts to turn dark.
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5
Cover and leave it for 5 minutes at a time, then stir it up and cover again.
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6
Repeat till all the aubergine is very soft and falling apart, about 30 minutes.
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7
The onion should also be very soft at this point.
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8
Some of the pcs left on the bottom of the pan will get seared; this adds a nice flavour.
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9
If you wish, you can throw 1/2 of the 'mush' into a food processor; I just mash it with a fork and leave it chunky.
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10
This makes a lot, but it goes fast.
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11
If there's any left over, just toss it with pasta the next day.
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12
It keeps for over a week in the fridge.
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13
You can also use it as filling for wontons or possibly other dumplings, or possibly take small soft tortillas, cut them in half, and roll up the 'mush' as mini-burritos with one end open.
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14
You'd have to hold them together with toothpicks.
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15
Great finger food!
