Ms Heel-Filcher requested vegetarian tonight. Well, not actually, but she said something this morning about wanting to try to make more meals meatless, and simultaneously asked me to make dinner tonight. You do the math.
Anyways, I decided to wing something. It ended up OK, but I have no idea what to call it. Suggestions welcome.
Unnamed eggplant dish:
Some mushrooms, cut into pieces
Some fresh okra
1 can condensed cream of mushroom soup
Long noodles (spaghetti, fettucine, whatever)
1. Wash and then slice leek as Lebovitz instructs. Place in a large pan or wok with olive oil on low heat. Add mushrooms and okra and gently sizzle until soft.
2. Add cream of mushroom soup and two cans of water to the wok. Turn heat to high and stir frequently to mix the water and the condensed soup. Add a few shakes of garlic powder and garam masala and stir in.
3. While this is heating, cut the skin off the eggplant and dice into cubes, maybe 1-2 cm on a side. Add this to the wok when the water boils and reduce heat. Simmer this mixture for at least ten minutes, until the eggplant have absorbed the sauce and softened to a nice texture and the sauce is thick.
4. Serve over noodles.