Mushrooms w/ Eggplant
Inspired by something which I was not close to cooking
I generally cook by surveying the ingredients at hand, looking for inspiration online or in my remaining cookbooks (I’ve culled), and having at it. Sometimes, usually when baking, I follow recipes pretty closely. Other times, there’s a recipe, and there’s what I cook. Results vary, this one turned out.
Inspired by Mushroom and Eggplant Yassa from NY Times Cooking, I wound up heading in a more Italian-influenced version. This is not a ratatouille- type dish, as the eggplant is cooked to be softer.
1 lb brown mushrooms of your choice (don’t be exact, but be at least a 1 lb). Trim stem ends, slice into thick slices (1/4 in or slightly more)
2-3 Tbl olive oil
1 large yellow onion, or 2 medium, cut in half, peeled, sliced into matchstick width slices.
1 Tbl olive oil (yes, again)
2 medium or 3 small eggplant of choice. Peeled, diced into 1/2 inch or a bit smaller cubes. No need to be overly even here, the eggplant is going to be cooked until it falls apart. You can experiment with different cube sizes at will. Some choose to salt the eggplant and put in a colender for 20-40 minutes to draw out bitter juices. Up to your taste and time. If you do this, rinse quickly at the end, and then dry the eggplant cubes in some towels.
1/4 cup or slightly more of olive oil (olive oil. It’s good for you).
1-2 red peppers, sliced slightly wider than the onions.
Good quality balsamic vinegar for drizzling.
Chopped fresh parsley.
Salt and pepper.
Heat 2 Tbl of olive oil in a heavy saute pan (I like my ancient cast iron one, pick your tool of choice, the pan does not make the meal).
Sauté the mushrooms with some salt and pepper, likely in 2 batches (you only want one layer in the pan, not on top of each other). Stir from time to time, and cook over a medium/high heat until browned on both sides. Remove from pan to a plate, bowl, or any other thing you have which will a) hold the mushrooms, b) collect the juice and c) fit in your dishwasher so you don’t have to wash it by hand. Add a bit more oil, and cook the other batch. Remove from pan as well.
Add a bit more olive oil. Sauté the onions with some salt on medium high until translucent, and then turn down the heat to medium low, add the red pepper, and sauté slowly until onions are browned but not dark, about 15-25 minutes. Remove to the pan with the mushrooms.
Add 1/4 cup of olive oil to the same pan. Turn up the heat to medium/high, and once the oil is hot, add the eggplant. You’ll know right then if you had dried it enough with the towels. Too much water, and you’ll have some extra stovetop cleaning to do. Quickly stir the eggplant until all of the oil is absorbed (it should be like a sponge). Continue to sauté the eggplant until it starts to brown on all sides, and it should be starting to fall apart. About 15 minutes or maybe a bit more. If you need more olive oil, add about 1 Tbl at a time, but you should not need it.
Add the mushroom / onion mixture, and cook over a medium heat, stirring pretty frequently, until flavors have combined and eggplant is falling apart.
Remove to serving or storage bowl/plate/pan, drizzle some balsamic vinegar on top, and sprinkle with a good amount of chopped parsley. Or basil. Either herb works, and best if added after cooking.
If you’d like to add thyme in addition or instead, I’d add that when cooking the mushrooms.
If you’d like to try garlic, I’d add that at the last few minutes of the first sauté of the onions. You don’t want garlic to brown in this recipe.
Serve as a side, or over some pasta, over arborio or brown rice, or on slices of bread (toasted, of course). Good reheated, or served at room temp.