Shiitake and Eggplant Tomato Stew

Shiitake, eggplant, and bacon in tomato sauce are delicious no matter who cooks them. Great combination of ingredients✨ I add miso as a secret ingredient.

Ingredients (4 servings)

  • 5 Dried Shiitake (medium)
  • 4 Strips of bacon
  • 2 Eggplants
  • 1 can (400g) Cut tomatoes
  • 2 cloves Garlic
  • 4 Tbsp Olive oil
  • 10g Butter
  • A pinch of salt & pepper
  • 1 tsp Sugar
  • 1 tsp Miso -A
  • A pinch of (dried) oregano -A
  • A pinch of (dried) basil -A
  • 1 cube Soup stock -A


Rehydrate the dried Shiitake.
Cut the Shiitake and bacon into 1cm slices, the eggplants into bite-size pieces, and finely chop the garlic.
Heat up olive oil in a frying pan and stir fry the garlic over low heat until fragrant.
Add the bacon, eggplant, and Shiitake, and stir fry. Then, add the canned tomatoes and A seasoning, and simmer for 15–20 minutes.
Season with butter, salt & pepper, and sugar before serving.


Rehydrating dried Shiitake with cold water gets rid of bad odors and brings out more sweetness and flavor.

How to Rehydrate Dried Shiitake Mushrooms for Maximum Flavor

Quick and easy rehydration for dried Shiitake


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