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Source: The Working Family's Cookbook

Eggplant and Garlicky Mushrooms
This earthy vegetable dish tastes great year round, but especially in summer when eggplant is plentiful.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 8 to 10 minutes
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1 pound eggplant
2 teaspoons salt
1 large clove garlic, finely chopped
1 tablespoon chopped fresh basil or parsley
1 1/4 cups sliced mushrooms
1 small green pepper, cut into thin strips
1/2 cup water
1 tablespoon olive oil

Trim the eggplant and cut it lengthwise into 1/4-inch slices. Arrange the slices in a single layer on a large plate. Sprinkle them with the salt and let them stand for 10 minutes. Rinse thoroughly and drain in a large colander.

Lay a sheet of paper towel on a microwave safe plate or tray. Put the eggplant slices in the center of the paper towel and top with the garlic, basil, mushrooms and pepper.

Fold the corners of the towel over the vegetables and top with another sheet. Tuck the corners under the packet. Pour the water evenly over the packet and microwave on High (100 percent) for 8 to 10 minutes, until the vegetables are tender. Rotate the dish once during cooking.

Remove the packet from the microwave and let it stand for 2 minutes. Arrange the vegetables in a bowl and sprinkle them with olive oil just before serving.

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