Braised Eggplant With Mushrooms

1. 1

   1. Put oil in a large skillet, preferably nonstick, and place over medium-high heat. A minute later add eggplant, and stir once or twice until it sizzles. Add onion, chilies, mushrooms, salt and pepper. Cook, stirring occasionally, until onion softens and eggplant and mushrooms brown nicely, 10 to 15 minutes. Adjust heat so mixture browns without burning.

2. 2

   2. Add sugar and 1/4 cup water, and cook, stirring once in a while, until mixture is dry again. Eggplant should be very soft and quite brown.

3. 3

   3. Turn off heat, and stir in soy sauce; taste, and adjust seasoning. Garnish and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.