Ingredients
3 lg Eggplants; halved lengthwise
7 tb Olive oil
3 Cloves garlic; chopped
3 c Shiitake mushrooms (Stems removed and capped)
1 c Green beans Cut into 1-inch length
1 1/2 ts Minced shallots
1 ts Minced garlic
3 Ripe plum tomatoes; diced
Salt and freshly ground
1 tb Chopped cilantro leaves
1 tb Chopped fresh parsley leaves
Preparation
Preheat oven to 350 F. Peel eggplant and cut into 1-inch cubes. Lightly salt the eggplant cubes and set in a collander over a plate for 30 mins. Drain and proceed. In medium bowl, combine eggplant, 6 tablespoons oil and chopped garlic. Toss to coat and let marinate at room temperature for 20 minutes. Spread eggplant on baking sheet. Roast until tender, about 20 minutes.
In large skillet, heat remaining tablespoon oil over medium-high heat. Add mushrooms, green beans, shallots, minced garlic, tomatoes, and salt and pepper and cook, stirring, until vegetables are softened, 5 to 8 minutes. Add eggplant and mix to combine. Season with salt and pepper. Heat thoroughly.
Serve sprinkled with cilantro and parsley.
