Recipe - Gala Eggplant Fricassee

1 lg Eggplant; cut or sliced up and cut
into 1/2" cubes
2 Zucchini squash; about 1
lb., cut into 1/2" cubes
2 NM green chiles or Poblanos;
peeled and seeded, or whole
canned chiles cut in 1/2"
pieces; blanch fresh chiles
for 2 min. in boiling
salted water
1 cn (15 oz) Italianstyle
tomatoes
2 tablespoon Olive oil mixed with 2 Tbsp
salad oil
1 cup Onion; coarsely chopped
Salt and pepper
1 teaspoon Crushed oregano leaves
1 cup Sliced fresh mushrooms
1 tablespoon Finely mashed garlic

Blanch eggplant in boiling salted water for 1 minute and drain. Do the same
with zucchini. Mash the canned tomatoes by hand, juice and all. Set aside.

In a large saucepan heat the oils and saute the chopped onion for 2
minutes, stirring constantly. Add the parboiled chiles and stirfry not
more than 1 minute. Add the tomatoes and salt, pepper and oregano. Stir in
the mushroom slices and continue cooking until mushrooms are limp. Stir in
the eggplant and zucchini, correct seasoning, and remove from heat. Fold in
mashed garlic. Cover tightly. Set stand 10 minutes before serving. Good
cold also. Posted to CHILEHEADS DIGEST V4 #039 by Judy Howle
howle@ebicom.net on Jul 24, 1997