Eggplant and Mushroom Strogonoff
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1 medium eggplant, diced into bitesized pieces (can leave skin on)
1.5 lbs mushrooms, cut into thick slices (1/3-1/2 in.)
(I used button and crimini; didn't care for the ****aake though)
1 c. homemade soup mix (recipe below) plus 2 c. water OR
2 cans lowfat Cream of Mushroom soup
4 cloves crushed garlic (or to taste)
1 T paprika (or to taste; I use more!)
1 tsp. nutmeg (or to taste)
salt and pepper to taste
~ 1/4 c. each balsamic vinegar & white wine for sauteing

In a cup, mix eaqual parts of balsamic vinegar and white wine for
sauteing. Add crushed garlic to this mixture, and use this to
saute eggplant until it is soft (15-20 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 5-6 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 4-6 hungry people.
Recipe can be halved.


I got this 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.