| 1 | Cut the eggplant into thick slices (can leave skin on, if desired) salted the slices, and let them drain for about half an hour or so. |
| 2 | Pat them dry with a paper towel, then cut into bite-sized chunks. |
| 3 | (the salting/draining helps keep the eggplant from getting bitter). |
| 4 | In a cup, mix equal parts of balsamic vinegar and white wine for sauteing. |
| 5 | Add crushed garlic to this mixture, and use this to saute eggplant until it is nice and soft (15-20 minutes at medium heat). |
| 6 | Remove eggplant, and saute mushrooms in remaining vinegar/wine mixture until they release their juices. |
| 7 | Stir in eggplant, then add soup mix and water (or canned soup, if using that). |
| 8 | Add paprika, nutmeg, salt and pepper to taste, and cook 5-6 minutes until sauce has thickened and veggies are heated through. |
| 9 | Add additional water if sauce is too thick, and do not overcook. |
| 10 | Serve over rice or fetticine noodles. |
| 11 | Makes plenty for 4-6 hungry people. |
| 12 | Recipe can be halved. |
| 13 | I got this soup recipe off this group, but unfortunately lost the name of the author. |
| 14 | Its really wonderful! the only comment is that i use less water when making cream sauces than is suggested here |
