Recipe - Eggplant And Mushroom Spread

1 lg Onion, chopped
One half Head garlic, minced (67
cloves)
1 pound Mushrooms, minced (slice them
thinly in two directions)
1 md To large eggplant, cut
lengthwise into quarters
and cut or sliced up into 1/8"
slices. I don't peel it,
but you can if you want to.
3 Or more jalopeno peppers,
chopped with seeds left in
1 teaspoon Basil or thyme or mixture of
both
Salt to taste

Place onion, garlic, jalopenos, herbs and mushrooms into a LARGE pan; I use
a shallow pot. Add a little (less than One fourth c) water or veg broth to start;
over medhigh heat, stirfry until the mushrooms begin to release their own
liquid. If you salt the mushrooms, you'll speed up this process. Throw in
the eggplant and stirfry until it starts to turn dark. Cover and leave it
for 5 min at a time, then stir it up and cover again. Repeat until all the
eggplant is very soft and falling apart, about 30 min. The onion should
also be very soft at this point. Some of the pieces left on the bottom of
the pan will get seared; this adds a nice flavour.

If you wish, you can throw One half of the 'mush' into a food processor; I just
mash it with a fork and leave it chunky. This makes a lot, but it goes
fast. If there's any left over, just toss it with pasta the next day. It
keeps for over a week in the fridge.

You can also use it as filling for wontons or other dumplings, or take
small soft tortillas, cut them in half, and roll up the 'mush' as
miniburritos with one end open. You'd have to hold them together with
toothpicks. Great finger food!

Posted to fatfree digest V96 #264

From: dts@sympatico.ca

Date: Tue, 24 Sep 1996 08:50:10 0400