Recipe - Eggplant And Mushroom Strogonoff

1 md Eggplant
1 One half pound Mushrooms, cut into thick
sl (1/3One half in.)
(I used button and crimini;
Didn't care for the shitaake
Though)
2/3 cup Homemade soup mix (recipe
Below) plus 2 c. water OR
2 cn Lowfat Cream of Mushroom
Soup
4 Cloves crushed garlic (or to
Taste)
1 tablespoon Paprika (or to taste; I use
More!)
1 teaspoon Nutmeg (or to taste)
Salt and pepper to taste
One fourth cup Each balsamic vinegar &
White wine for sauteing

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. Pat them dry
with a paper towel, then cut into bitesized chunks. (The salting/draining
helps keep the eggplant from getting bitter.)

In a cup, mix equal parts of balsamic vinegar and white wine for sauteing.
Add crushed garlic to this mixture, and use this to saute eggplant until it
is nice and soft (1520 minutes at medium heat). Remove eggplant, and saute
mushrooms in remaining vinegar/wine mixture until they release their
juices. Stir in eggplant, then add soup mix and water (or canned soup, if
using that). Add paprika, nutmeg, salt and pepper to taste, and cook 56
minutes until sauce has thickened and veggies are heated through. Add
additional water if sauce is too thick, and do not overcook.

Serve over rice or fetticine noodles. Makes plenty for 46 hungry people.
Recipe can be halved.

I got this soup recipe off this group, but unfortunately lost the name of
the author. Its really wonderful! The only comment is that I use less water
when making cream sauces than is suggested here.

From: tls%miranda@rational.com (Tracey Sconyers). Fatfree Digest [Volume 10
Issue 30], Sept. 10, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip