Venezuelan Eggplant with Green Beans

Description

6 Servings

Ingredients

• 3 lrg Eggplants, halved lengthwise
• 7 tbl olive oil
• 3 x cloves garlic, chopped
• 3 cup shiitake Mushrooms
• stems removed and caps sliced 1/4 inch thick
• 1 cup green beans
• cut into 1-inch length
• 1 1/2 tsp minced shallots
• 1 tsp minced garlic
• 3 x ripe plum tomatoes, diced
• salt and freshly ground pepper, to taste
• 1 tbl chopped cilantro leaves
• 1 tbl chopped fresh parsley leaves

Directions

• Preheat oven to 350 F.

• Peel Eggplant and cut into 1-inch cubes.

• In medium bowl, combine Eggplant, 6 tablespoons oil and chopped garlic.

• Toss to coat and let marinate at room temperature for 20 minutes.

• Spread Eggplant on baking sheet.

• Roast until tender, about 20 minutes.

• In large skillet, heat remaining tablespoon oil over medium-high heat.

• Add Mushrooms, green beans, shallots, minced garlic, tomatoes, and salt and pepper and cook, stirring, until vegetables are softened, 5 to 8 minutes.

• Add Eggplant and mix to combine.

• Season with salt and pepper.