Ingredients
1 tablespoon butter(plus extra, if needed)
3 1/8 inch thick slices of peeled fresh ginger
1/2 yellow onion, chopped
1/2 clove garlic, chopped
1/8 teaspoon dried rosemary
1/8 teaspoon cumin
1/4 teaspoon coriander powder
1 medium eggplant, diced (1/2inch)
2 medium tomatoes, peeled, seeded, chopped into 1/4 inch dice
1/4 lb. mushrooms, (ends trimmed) and sliced
1 tablespoon each, finely chopped, of fresh:
oregano
tarragon
basil
marjoram
OR, 1/2 teaspoon dried (if using dried, see instructions below)
Preparation
Melt butter in 10 or 12 inch saute pan. Add onion, garlic, ginger,and dried herbs and spices. Saute until onion is partly soft. Add eggplant and saute, stirring until eggplant is partly soft (add a little more butter, if necessary). Add tomatoes, mushrooms and fresh herbs. Continue sauteing, stirring until all vegetables are cooked through and juices are thickened (about 5-7 minutes). Serve as main course with crusty bread, or as a side dish.
