Eggplant and Mushroom Stew

Eggplant and Mushroom Stew

MASTER RECIPE

This evening, my apartment has a heady aroma of Sicilian olive oil, garlic, eggplant, mushrooms, thyme, bay leaf and San Marzano tomatoes.  

I'll post this recipe officially, when the farmer's market is in full swing, and the vendors are selling mushrooms, fresh herbs, and later in the summer, tomatoes. 

But here's this evening's primal scream version (using canned San Marzanos). Ingredient amounts are accurate, but not to the digital degree.  

This (like lots of other stuff) gets better the next day.

Serving Suggestions:

Chop lots of fresh parsley for good taste and beautiful color.

It's great hot or cold.  

It makes a fabulous filling for an omelet.

Great as a 'small plate' or a side dish. 

Something to lay a nice piece of fish upon.

Please email me or post a comment if you make it.  I'm already thinking about throwing fresh corn in when it peaks in the late summer.

Master Recipe

Eggplant and Mushroom (Aubershroom) Stew

Ingredients:

1 lb. baby eggplant (or 1 lb. eggplant), cut into 1" cubes (with skin on)

10 oz. baby bella mushrooms, stems removed, whole if they're small or halved if large

8 oz. shitake mushrooms, stems removed and sliced into 1/2" slices

2 med. cloves garlic, smashed (left whole)

1 large imported bay leaf

1 tsp fresh thyme

1/2 cup coarsely chopped, San Marzano plum tomatoes - add juice as needed

1/2 cup coarsely chopped flat leaf parsley 

kosher salt and freshly ground pepper to taste

Optional:  2 dozen pearl onions (blanched/peeled) or a small red or 'sweet' onion cut into chunks (n.b. - I can't eat onions even though I adore them - so, add them if you can or wish to. But, this tastes very delicious without them...sour grapes)

Procedure:

Heat good quality olive oil in heavy saucepan (I used enameled cast iron), large enough to just hold these ingredients - 1 1/2-2 qts. - with the crushed garlic in the olive oil.

Let the garlic cook in the oil, releasing its own oil, but don't let it get brown.   (If you're using onions, now is the time to add them and cook them until they're translucent).

Add the eggplant and brown (really 'tan') it over medium heat.

Add the mushrooms and cook until they begin to lose some water. Add the remaining ingredients, stirring and cooking over medium heat until the stew begins to reduce.  If it seems too dry, add some juice from the tomatoes - or add more tomatoes.

Turn flame very low and cook, covered, until desired consistency, an hour or more.

peace and love,

jane