Eggplants With Beans And Mushrooms

eggplant2.jpg

3 medium eggplants (900g) chopped roughly
Coarse cooking salt
300g frozen broad beans
1/3 cup olive oil
1 medium red onion sliced thinly
1 clove garlic, crushed
200g button mushrooms, halved
¾ cup (180ml) tomato puree
¼ cup (60ml) dry white wine
1 tablespoon coarsely chopped fresh (or dried) oregano leaves

1 Sprinkle eggplant with salt. Stand 20 minutes; rinse. Drain; pat dry with absorbent paper.

2 Boil, stem or microwave beans until tender; drain. Remove skins from beans.

3 Heat half the oil in wok or large frying pan. Stir-fry eggplant, in batches, until tender; remove from wok.

4 Heat remaining oil in wok; stir-fry onion, garlic and mushrooms until mushrooms are tender.

5 Return eggplant to wok. Add beans, puree, wine and oregano; stir until hot.

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5 thoughts on “Eggplants With Beans And Mushrooms

  1. Pingback: Post-Purim Weekly Review « Ilana-Davita

  2. Pingback: Kosher fo Passover – Vegetable Dishes « Ilana-Davita

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