Ingredients
1 large eggplant, peeled and chopped in 1/2 inch cubes
2 teaspoons salt
1 tablespoon unsalted butter
3 tablespoons olive oil
2 garlic cloves, minced
1 medium onion, chopped
1/2 pound mushrooms, cut into 1/2-inch slices
3 medium tomatoes, peeled, seeded and diced
1 teaspoon GOLDEN BLOSSOM HONEY
1 teaspoon dried oregano
1 tablespoon balsamic vinegar
salt and pepper to taste
Parmesan cheese, grated (optional garnish)
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
Heat butter and olive oil in a skillet over medium heat until the butter melts. Sauté garlic and onion until soft, about 4 minutes. Add the eggplant and mushrooms.
Cook uncovered, stirring occasionally, for about 10 minutes. Add the tomatoes, honey and oregano and cook 10 minutes more.
Stir in vinegar. Remove from heat. Set aside to cool and then refrigerate a minimum of 1 hour. Serve cold, dusted with Parmesan, if desired.
Serves: 6