Recipe - Venezuelan Eggplant With Green Beans

3 lg Eggplants; halved lengthwise
7 tablespoon Olive oil
3 Cloves garlic; chopped
3 cup Shiitake mushrooms
Stems removed and caps
cut or sliced up One fourth inch
Thick
1 cup Green beans
Cut into 1inch length
OR thawed frozen green beans
1 One half teaspoon Minced shallots
1 teaspoon Minced garlic
3 Ripe plum tomatoes; minced
Salt and freshly ground
pepper; to taste
1 tablespoon Chopped cilantro leaves
1 tablespoon Chopped fresh parsley leaves

6 SERVINGS VEGAN

Eggplants are native to the Andes, but this recipe may have been developed
by Arab immigrantsit's very similar to Middle Eastern recipes for
eggplant.

Preheat oven to 350 F.

Peel eggplant and cut into 1inch cubes. In medium bowl, combine eggplant,
6 tablespoons oil and chopped garlic. Toss to coat and let marinate at room
temperature for 20 minutes. Spread eggplant on baking sheet. Roast until
tender, about 20 minutes.

In large skillet, heat remaining tablespoon oil over mediumhigh heat. Add
mushrooms, green beans, shallots, minced garlic, tomatoes, and salt and
pepper and cook, stirring, until vegetables are softened, 5 to 8 minutes.
Add eggplant and mix to combine. Season with salt and pepper. Heat
thoroughly. Serve sprinkled with cilantro and parsley.

Recipe adapted from Bistro Latino by Rafael Palomino (Morrow, 1998).

PER SERVING: 234 CAL.; 4G PROT.; 12G TOTAL FAT (2G SAT. FAT); 32G CARB.; 0
CHOL.; 18MG SOD.; 10G FIBER

Converted by MC_Buster.

By Kathleen schuller@ix.netcom.com on Feb 26, 1999.

Recipe by: Vegetarian Times, March 1999, page 42

Converted by MM_Buster v2.0l.