RATATOUILLE AND SHIITAKE MUSHROOMS

RATATOUILLE AND SHITAKE MUSHROOMS 1 eggplant, cut into 1/2 inch cubes 1/4 c. olive oil, more if necessary 2 med. zucchini, sliced 8 oz. fresh shitake mushrooms (more if desired) 1 green pepper, cut up 2 yellow onions, chopped into coarse pieces 3 or 4 tomatoes, chopped into coarse pieces 2 cloves garlic Salt and pepper to taste 1 tsp. basil 1/2 tsp. coriander

Sprinkle salt over eggplant (about 1 teaspoon) and toss. Place the salted eggplant in a colander and drain for 1/2 hour. Then dry the eggplant on paper towels. Remove stems from shitake mushrooms and finely chop them in a food processor. Slice caps 1/4 inch wide. Saute zucchini and eggplant in olive oil, one layer at a time for 5 minutes or until lightly browned. Add additional oil as necessary. Saute onions, garlic and mushroom pieces for 5 minutes. Saute the tomatoes for a few minutes too. Place all the vegetables in a large saucepan or Dutch oven. Add salt, pepper, basil and coriander. Cover and cook on low setting for 1 hour.

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