- 1 [4-ounce / 113-mL] can mushrooms
- 2 tablespoons [30 mL] soy sauce
- 1 teaspoon [5 mL] cooking oil
- 1 small onion, chopped
- 1 medium-size eggplant, peeled and cut into bites
- Water
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- Drain mushrooms, pouring liquid into a measuring cup.
- Pour in enough water to get 3/4 cup [190 mL] liquid.
- Stir in soy sauce; reserve.
- Heat cooking oil into a large, heavy frypan.
- Fry together chopped onion and drained mushrooms for 2 minutes, stirring.
- Pour in reserved liquid; bring to a boil.
- Add eggplant bites; cover and cook over high heat, shaking frypan for 3 minutes, until soft.
- Serve immediately.
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