Ingredients
1 medium eggplant, cubed
1 teaspoon salt
1 lb. large button mushrooms, rinsed and sliced
1 medium yellow onion, diced
4 cloves garlic, minced
2 tbs. fresh parsley, chopped fine
1/4 teaspoon red pepper flakes
1 large red bell pepper, cut into ribbons
2 Roma tomatoes, cut into moons
4 tbs. olive oil, divided
Salt and pepper to taste
1 tbs. lemon juice
Directions
- Toss cubed eggplant with salt in large mixing bowl. Cover and set aside for about 30 minutes. Meanwhile, prep the remaining vegetables in the order listed. Pat dry eggplant with paper towels to remove excess moisture.
- Heat 2 tbs. olive oil over medium high heat in large skillet, about 2 minutes. Add eggplant and cook for 10 minutes until browned. Return to mixing bowl.
- Add 1 tbs. olive to pan and cook mushrooms for about 10 minutes, until golden brown. Add to eggplant in bowl.
- Add 1 tbs. olive oil to pan, cook onions until tender about 5 or 6 minutes. Bank onions to the side of skillet, add garlic and cook until fragrant about 1 minute. Combine with onion. Add parsley and red pepper flakes to vegetables and stir. Bank cooked onions to the side of pan.
- Then add bell pepper, cook 2 or 3 minutes, until slightly tender. Add tomatoes, cook 2 minutes. Combine with onions, eggplant and mushrooms. Reduce heat and simmer, about 10 minutes. Season to taste with salt, pepper and lemon juice.
- Plate entrée with a cooked grain and serve.
