Eggplant and Mushroom Strogonoff

1. 1

   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.

2. 2

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

3. 3

   In a cup, mix equal parts of balsamic vinegar and white wine for sauteing.

4. 4

   Add crushed garlic to this mixture, and use this to saute eggplant until it is nice and soft.

5. 5

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

6. 6

   Stir in eggplant, then add soup mix and water (or canned soup, if using that).

7. 7

   Add paprika, nutmeg, salt and pepper to taste, and cook 5 to 6 minutes until sauce has thickened and veggies are heated through.

8. 8

   Add additional water if sauce is too thick, and do not overcook.

9. 9

   Serve over rice or fetticine noodles.

* Per serving · 4 servings · Values may vary.

No additional tips available.