Ingredients
- eggplant
- celery
- corn
- onion
- garlic
- mushrooms
- salt, pepper, other seasonings to taste
- tomato/spaghetti sauce or stewed tomatoes, optional
- vegan bread (something dense, or it will fall apart), optional
- oil (just a little bit to sauté)
- vinegar
Chop up the celery, onion, and garlic pretty small. Sauté in the oil with salt, pepper, and any seasonings (except the vinegar). Slice the eggplant into half-circles. Use however much eggplant you like. Put the eggplant slices in the frypan. Add a little bit of water (~2-3 Tbsp) and cover. Let sit for as long as it takes you to slice the mushrooms into small pieces. Add the mushroom and the corn to the pan. Add a splash or two of vinegar and a little bit more water, cover the pan, and let the whole thing cook for a few minutes. When the eggplant is cooked, add the tomato sauce and let it cook for awhile, until it''s pretty thick.
Put this on top of some good dense vegan bread and enjoy as an open-faced sandwich. Or if you can find some good sub rolls they would be good too. Just be sure to use good, dense bread, or it will become mushy and goo-like (yuck). I like to add a little bit of parmesan cheese to it but you don''t have to. And feel free to use whatever veggies and seasonings you like!
Serves: 1-2
Preparation time: 10 minutes