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Roasted Eggplant and Mushrooms
Reviews:
October 17, 2010

Having read several other reviews, I made some alterations to this recipe. First, I opted for an oven top saute rather than a baked dish and served it with pasta- this was perfect. I used olive oil to bring the onion and garlic to a golden color. I added vegetarian italian sausage (regular sausage for meat eaters would work), and instead of basil used thyme. Additionally, I added a splash of red wine (whatever you have open, I used Shiraz) and instead of the tomato paste and water, I used about a cup of store bought sauce to bring out the acidity. Though I did not try it, I agree that red pepper flakes could be a nice addition too. I would make this again.

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