Summer is here!! One of the ways I’m celebrating is to saute vegetables of the season. For this super easy and quick dish I’ve selected;
1 medium eggplant
1 large/medium sweet onion or 1 cup of chopped shallots
1 medium hot pepper (use sweet pepper if desired)
1 pound of mushrooms
6-7 leaves of romaine lettuce
2 tabelspoons of butter
3-4 tablespoons of extra virgin olive oil
2 teaspoons of sea salt
1/2 teaspoon fresh ground pepper
1 tablespoon of fresh grated ginger
1/2 cup of grated parmesan cheese
Saute onion and mushroom until tender in butter and 1 teaspoon of oil in a large pan.
Add diced pepper, eggplant and romaine with 3 tablespoons of oil with ginger salt and pepper, stir and cover on low heat.
Add parmesan when vegetables are tender.