Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Herbed Eggplant and Shitakes with Spaghetti Squash

Vegetables - Mixed - -

INGREDIENTS

1 medium eggplant, cut into 5 millimeter / 1/4 inch slices
1 medium spaghetti squash
2 tablespoons olive oil
1 large onion, halved, thinly sliced
14 shitake mushrooms, stemmed, caps thinly sliced
2 to 3 cloves garlic, minced
1/4 teaspoon dried red chilli flakes
1/2 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dried oregano
1 420 grams / 14 ounces can diced tomatoes
1/4 cup red wine
1 tablespoon red miso
Salt]] and [[pepper to taste

METHOD

Preheat broiler. Lightly brush eggplant slices with 1 tablespoon of the oil and broil 4 to 5 minutes, until lightly browned. Set aside.

Preheat oven to 190C/375F. Pierce squash with a fork and bake for 45 to 50 minutes, until softened.

Meanwhile, in a large skillet over medium heat, saute onion inremaining oil until lightly browned. Stir in mushrooms, garlic, rosemary, basil, oregano, and chilli flakes, and saute about 5 minutes, until mushrooms have softened. Stir in tomatoes, wine, miso, salt, and pepper. Bring to a boil, then turn off heat.

In a 2.5 - 3 liters (quarts) casserole dish, arrange 1/3 of the eggplant slices to cover bottom. Top with 1/3 of tomato-mushroom sauce. Repeat twice more with remaining eggplant and sauce. Cover and bake at 190C/375F for about 25 minutes, until hot and bubbling.

Remove casserole and squash from oven. Slice squash in half and remove seeds. With a fork, scrape strands from squash and arrange over top of casserole.

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