Another recipe from our house to yours, as they say

STEAMED EGGPLANT WITH TOMATOES AND GINGER (Vegan) Spicy.

(Adapted from Miyoko Nishimoto’s THE NOW AND ZEN EPICURE: Gourmet Cuisine for the Englightened Palate (1991).)

To serve 2 for lunch:

1 large tomato, chopped (I used a little more than half of one of my huge heritage tomtoes)
1/2 red onion, chopped
1 tsp minced garlic
eggplant equal to 1/2 a medium eggplant (I used the dwarf ones), chopped in chunks but not peeled
1 Tbsp minced ginger root
handful or so of fresh basil leaves, roughly chopped
more basil to serve, if you like it as much as we do

I stewed the onion, garlic and ginger in a very litttle water in a pan until the onion was translucent then added the eggplant and tomato and covered (stirring a couple of times to keep an eye on things) until the eggplant was JUST tender but not mushy. It was important not to overcook the eggplant, because it goes mushy very easily. Just as the eggplant was 3 or 4 minutes off being done I added the basil so that the flavours would go throughout. Garnished with more basil, chopped and whole, and served over brown rice it was lovely.

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