1,000 Veg Recipes - Eggplant with Roasted Red Peppers and Shiitake Mushrooms

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Eggplant with Roasted Red Peppers and Shiitake Mushrooms

 

Recipe By :1,000 Vegetarian Recipes - Carol Gelles

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons vegetable oil

1 cup chopped onions

2 cups sliced red bell peppers

1 clove garlic -- minced

6 cups cubed, unpeeled eggplant (1-inch pieces;

3/4 lb)

2 cups coarsely chopped shiitake mushrooms

1 tablespoon all-purpose flour

1/2 cup vegetable broth

1/4 cup port wine or Madeira

1 1/2 tablespoons dry sherry

1 tablespoon red wine vinegar

2 tablespoons chopped fresh parsley

1/8 teaspoon pepper

 

In a large skillet, heat the oil over medium-high heat. Add the onions, bell

peppers, and garlic; cook, stirring, until softened, about 3 minutes.

 

Add the eggplant and mushrooms; cook, stirring, until softened, about 3 minutes.

Stir in the flour uuntil absorbed.

 

Stir in the broth, wine, sherry, and vinegar. Stir in the parsley and pepper.

Cook, stirring until mixture comes to a boil and sauce is thickened.

 

Variation: Use green bell peppers instead of the red and/or sliced cultivated

mushrooms instead of the shiitake.

 

Description:

" I usually serve this over couscous, but it also makes a great pasta

sauce. I like to use it with penne, rigatoni, or similar medium-sized

pasta. "

Yield:

" 5 cups "

 

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Per Serving (excluding unknown items): 124 Calories; 7g Fat (54.9% calories from

fat); 2g Protein; 12g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 207mg

Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 1 1/2 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0