Eggplant and Mushroom Strogonoff
1/4 cup balsamic vinegar
1/4 cup white wine
4 cloves garlic, crushed
1 medium eggplant, diced into bite sized pieces
1 1/2 pounds mushrooms, cut into thick slices (1/3-1/2") (I used button and cremini)
2 (10 1/2 ounce) cans lowfat vegan cream of mushroom soup
1 tablespoon paprika
1 teaspoon nutmeg
salt and pepper, to taste
1. In a cup, mix balsamic vinegar and vegan white wine for sauteing. Add crushed garlic to this mixture, and use this to saute eggplant until it is soft (15-20 minutes at medium heat).
2. Remove eggplant, and saute mushrooms in remaining vinegar/vegan wine mixture until they release their juices. Stir in eggplant.
3. Add soup, paprika, nutmeg, salt and pepper to taste; stir, and cook 5-6 minutes until sauce has thickened and veggies are heated through. Add additional water if sauce is too thick, and do not overcook.
Serve over rice or fetticine noodles.