Hummingbird Recipe. Japanese Eggplant.

Japanese Eggplant Casserole

1 large sweet onion, peeled, halved and cut into thin wedges

1 tsp. chopped garlic

olive oil

8 small Japanese eggplants, trimmed and sliced into thin rounds

¼ cup dry Marsala

½ lb. Crimini mushrooms, stems discarded and sliced thin

balsamic vinegar

½ tsp. mild hot sauce

pepper to taste

¾ cup grated pecorino cheese (Truffle pecorino is even better!)

Coat a pan with olive oil. Sauté the onion and garlic on medium heat until translucent, about 10 minutes. Add the eggplant and mushrooms and sauté for 5 minutes. Add the Marsala and cover the pan. Cook on low heat for 10-15 minutes, stirring occasionally so that it doesn’t stick. Season with a splash of balsamic, hot sauce and pepper to taste.

Oil a small casserole and preheat the oven to 400º F. Mix the eggplant mixture with the cheese, place in the casserole and bake for 10-15 minutes until the top is brown and the cheese is melted.

Serves 4.

Note: ½ cup of chopped tomatoes can be added. It makes for a totally different flavor.

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