Venezuelan Eggplant with Green Beans

Description
6 Servings

Ingredients

 * 3 lrg eggplants, halved lengthwise
 * 7 tbl olive oil
 * 3 x cloves garlic, chopped
 * 3 cup shiitake mushrooms
 * stems removed and caps sliced 1/4 inch thick
 * 1 cup green beans
 * cut into 1-inch length
 * 1 1/2 tsp minced shallots
 * 1 tsp minced garlic
 * 3 x ripe plum tomatoes, diced
 * Salt and freshly ground pepper, to taste
 * 1 tbl chopped cilantro leaves
 * 1 tbl chopped fresh parsley leaves

Directions

 * Preheat oven to 350 F.


 * Peel eggplant and cut into 1-inch cubes.


 * In medium bowl, combine eggplant, 6 tablespoons oil and chopped garlic.


 * Toss to coat and let marinate at room temperature for 20 minutes.


 * Spread eggplant on baking sheet.


 * Roast until tender, about 20 minutes.


 * In large skillet, heat remaining tablespoon oil over medium-high heat.


 * Add mushrooms, green beans, shallots, minced garlic, tomatoes, and salt and pepper and cook, stirring, until vegetables are softened, 5 to 8 minutes.


 * Add eggplant and mix to combine.


 * Season with salt and pepper.