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Eggplant mushroom caponata
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A picture of Eggplant mushroom caponata.

Eggplant mushroom caponata

snic21
snic21 @cook_3852996

Really great vegetarian lunch option and flavorful anytime snack. Took advantage of the white eggplant found at the farmer's market too!

Really great vegetarian lunch option and flavorful anytime snack. Took advantage of the white eggplant found at the farmer's market too!

Read more

Eggplant mushroom caponata

snic21
snic21 @cook_3852996

Really great vegetarian lunch option and flavorful anytime snack. Took advantage of the white eggplant found at the farmer's market too!

Really great vegetarian lunch option and flavorful anytime snack. Took advantage of the white eggplant found at the farmer's market too!

Read more
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Ingredients

15 mins
3 servings
  1. 1 mediumsized eggplant
  2. 1 cupchopped crimini mushrooms
  3. 1/3red onion sliced
  4. 1 1/2 tbspchopped flat leaf parsley
  5. 1swiss cheese or fresh moz or feta
  6. 11yellow/red grape toms
  7. 1/2 tbspSriracha
  8. 3southwest flour tortillas
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Steps

15 mins
  1. 1

    salt (30 mins) , drain and rinse eggplant slices then dice

  2. 2

    prep all others ingredients

  3. 3

    sauté epplant until just less than golden brown

  4. 4

    Add onions and mushrooms, cook for a few with

  5. 5

    lower heat, add sriracha and dash of water to create sauce

  6. 6

    Add tomatoes to warm through

  7. 7

    garnish with cheese (melt if desired) and parsley

  8. 8

    eat with tortillas. Enjoy!

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snic21
snic21 @cook_3852996
on July 22, 2013 19:49

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