Name: Eggplant Mushroom Ragout
Ingredients: 1 large eggplant; 1 1/2 - 2 lbs really large mushrooms, sliced thickly; 1 large onion, sliced; 2 tablespoon olive oil; 2 tablespoon lowfat sour cream; 2-3 tablespoons lowfat plain yogurt; 1 cup loosely packed flat parsely, coarsely chopped; 2 tablespoon soy sauce; 1/2 teaspoon salt

Eggplant Mushroom Ragout

Ingredients

1 large eggplant
1 1/2 - 2 lbs really large mushrooms, sliced thickly
1 large onion, sliced
2 tablespoons olive oil
2 tablespoons lowfat sour cream
2-3 tablespoons lowfat plain yogurt
1 cup loosely packed flat parsely, coarsely chopped
2 tablespoons soy sauce
1/2 teaspoon salt

Instructions

In a baking dish, bake the eggplant in a 350 degree oven until quite soft, about 40-45 minutes Put 1 tablespoon of the oil in a non-stick pan or wok, and saute the onions over medium heat till they are just turning brown. Slice the mushrooms thickly (the slices should be about 3/8 inch thick). Add them to the onions and continue sauteeing until the mushrooms are soft but still juicy. Slice the mushrooms thickly (the slices should be about 3/8 inch thick). Add them to the onions and continue sauteeing until the mushrooms are soft but still juicy. Scoop out the eggplant meat and chop it coarsely. Add it to the onions and mushrooms with the remaining tablespoon of oil, and saute for about 5 more minutes. Add the remaining ingredients. In particular, add the parsley, soy sauce, and salt to taste. Cook another minute or so, till heated through. Serve over brown rice (one of the Lundberg mixtures with some Weihani rice is especially nice) or fettucini noodles.