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 Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Place the eggplant in a colander. Sprinkle with salt and set aside for 30 minutes. Rinse and pat dry.
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
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
