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)
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4
Strips of bacon
-
2
Eggplants
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1 can (400g)
Cut tomatoes
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2 cloves
Garlic
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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
-
Steps
1
Rehydrate the dried Shiitake.
2
Cut the Shiitake and bacon into 1cm slices, the eggplants into bite-size pieces, and finely chop the garlic.
3
Heat up olive oil in a frying pan and stir fry the garlic over low heat until fragrant.
4
Add the bacon, eggplant, and Shiitake, and stir fry. Then, add the canned tomatoes and A seasoning, and simmer for 15–20 minutes.
5
Season with butter, salt & pepper, and sugar before serving.
