This melt-in-your-mouth texture and smooth eggplant flavor comes to life with the savory-sweetness of Italian seasoning and tomatoes.
Makes 2-3 Servings.
Serve over brown rice.
2 Tbsp. coconut oil
1 small onion, diced
1/2 green pepper, diced
1 stalk celery, diced
2 cloves garlic, minced
1 medium eggplant, diced
1 c. crimini mushrooms, sliced
1 can (15 oz.) tomatoes, diced
1/2 c. water1 1/2 tsp. dried oregano
1/2 tsp. dried thyme
1 tsp. sea salt
1 pinch. black pepper, to taste1 pinch.
red pepper flakes (optional)
Sauté onion, green pepper, celery and garlic in coconut oil until onion is tender.
Add eggplant, mushrooms, tomatoes, water and spices.
Simmer on low heat for 1 1/2 hours until tender and sauce is rich and thick.
Add water if needed for desired consistency.
Options: Mix with noodles instead of rice.
From “Spirit and Spices, The Vegetarian Way” by Astara E. Edmonds.