Eggplant & Mushrooms in a Caper & Mustard Sauce
Makes 2 cups
½ eggplant – cut into ½ lengthways then slice
½ tsp vegetable oil
½ onion finely chopped
6 large flat mushrooms – sliced
1 bunch thyme = 2 Tbsp of leaves
Salt & pepper to taste
SAUCE
¼ cup white wine
1 Tbsp chopped capers
1 tsp Dijon mustard
1 tsp whole grain mustard
Juice of ½ lemon
1 tsp cornflour
Mix together in a small bowl
METHOD
• Steam eggplant over double boiler until tender
• In heavy bottom pan heat oil and sauté onions for 1 minute
• Add sliced mushrooms, cook for another minute
• Add sauce mixture and cook until thickened
• Add eggplant stir to cover all the vegetables with sauce
• Sprinkle over thyme leaves
• Salt & pepper to taste
• Serve warm
