• 1 medium eggplant, diced into bitesized pieces (can leave skin on)
  • 1.5 lbs mushrooms, cut into thick slices (1/3-1/2 in.)
  • (I used button and crimini; didn’t care for the shitaake though)
  • 1 cup homemade soup mix (recipe below) plus 2 cup water OR
  • 2 cans lowfat Cream of Mushroom soup
  • 4 cloves crushed garlic (or to taste)
  • 1 tablespoon paprika (or to taste; I use more!)
  • 1 teaspoon nutmeg (or to taste)
  • salt and pepper to taste
  • 1/4 cup each balsamic vinegar & vegan white wine for sauteing


In a cup, mix eaqual parts of balsamic vinegar and vegan white wine for sauteing. Add crushed garlic to this mixture, and use this to saute eggplant until it is soft (15-20 minutes at medium heat). Remove eggplant, and saute mushrooms in remaining vinegar/vegan wine mixture until they release their juices. Stir in eggplant, then add soup mix and water (or canned soup, if using that). Add paprika, nutmeg, salt and pepper to taste, and cook 5-6 minutes until sauce has thickened and veggies are heated through. Add additional water if sauce is too thick, and do not overcook.

Serve over rice or fetticine noodles. Makes plenty for 4-6 hungry people. Recipe can be halved.