This is G jn's recipe. The pretty picture with the stain-glass background is also hers.Ingredients:
1 medium eggplant
1/2 lbs mushroom
1 can cream of mushroom soup
2 cloves crushed garlic
1 tablespoon pepper
1 cup cooking wine
Method:
Cut the eggplant and mushrooms into thick chunks. In a cup mix the cooking wine, salt, pepper Once they release their juices stir in the soup mix. Add some water if needed. Cook 5-6 minutes until sauce has thickened and veggies are heated through. Do not overcook.
Serve over rice.
Thanks G.
