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This is simply an amazing dish. Adding 2 small chilies does provide a nice hint of spice without being overbearing. I tend to use a slightly smaller eggplant and 2 mushroom caps. Serve it over brown rice to make it a meal.

Ingredients:

3 tablespoons peanut or neutral oil, like corn or canola
1 ½ pounds eggplant, preferably the long, thin kind, trimmed and cut into 1-inch segments
1 large onion, cut in two and sliced
2 or 3 dried chilies, optional
1 portabello mushroom, cut into 1/2-inch cubes
Salt and pepper
2 tablespoons sugar
2 tablespoons soy sauce
cilantro, chopped for garnish, optional

Directions:

1. Put oil in a large skillet, preferably nonstick, and place over medium-high heat. A minute later add eggplant, and stir once or twice until it sizzles. Add onion, chilies, mushrooms, salt and pepper. Cook, stirring occasionally, until onion softens and eggplant and mushrooms brown nicely, 10 to 15 minutes. Adjust heat so mixture browns without burning.

2. Add sugar and  1/4 cup water, and cook, stirring once in a while, until mixture is dry again. Eggplant should be very soft and quite brown.

3. Turn off heat, and stir in soy sauce; taste, and adjust seasoning. Garnish and serve.

(Serves 2 on its own, 4 with sides)

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