Eggplant Stew with Mushrooms

Ingredients

• 2 large Eggplants (approx 750g)
• drizzle regular olive oil
• 1 large onion (chopped)
• 2 garlic cloves (chopped)
• 500 g mushrooms (approx 4 cups)
• 1/4 tsp 7 spice
• 1/4 tsp black pepper
• 4 good sized tomatoes
• 1 tbsp tomato concentrate
• 1-2 cups boiling water
• 2 tsp salt approx
• drizzle of sunflower oil
• 1/4 tsp of salt
• 1/2 cup of short vermicelli strands
• 1 cup of rice
• 1.5 cups of boiling water

Instructions

1. 1

   Cut the eggplants into lengthways into wedges. Brush with regular olive oil and griddle until mostly done, set aside

2. 2

   Soak the rice in a bowl, set aside

3. 3

   Add a good drizzle of olive oil (2-3 tablespoons) and sauté the onions on medium heat until golden

4. 4

   Lower the heat and add the garlic and mushrooms, sauté for another 5 minutes

5. 5

   Add the tomatoes, tomato concentrate, black pepper, 7 spice and enough boiling water to cover.

6. 6

   After ten minutes, add the eggplants and salt, simmer for another 20-30 minutes until the eggplants are well done

7. 7

   As the stew is simmering, add the vermicelli rice to a pot with a drizzle of sunflower oil and sauté until lightly golden for around five minutes

8. 8

   Then add the drained rice to the pot and 1/2 tsp of salt, sauté for another minute then add the boiling water.

9. 9

   Bring to the boil then cover and simmer on the lowest heat for 15 minutes exactly

10. 10

    Taste the sauce and adjust the salt/water if necessary before turning off the heat.