Eggplant fried with mushrooms. Recipe: Fried mushrooms with eggplant, onions and tomatoes

Eggplant stewed with mushrooms is an amazing and very spicy dish. It can be served both as a separate dish and with a side dish (I really liked it with boiled potatoes). Eggplants with champignons are cooked almost instantly, and eaten even faster.

Ingredients

To prepare eggplant stewed with mushrooms, you will need:

eggplant - 2 pcs. (medium size);

onions - 1 pc.;

mushrooms (I have champignons) - 100 g;

sour cream - 3-4 tbsp. l.;

garlic - 2 cloves;

salt and spices - to taste;

vegetable oil for frying;

greens for serving.

Cooking steps

Peel the onion, cut into half rings, fry in vegetable oil, stirring occasionally, until blush. Add the washed chopped eggplant to the onion and fry for 10 minutes, stirring occasionally, until light golden brown.

Wash the mushrooms, cut into thin slices, peel the garlic and grate on a fine grater. Add chopped mushrooms and chopped garlic to the onion with eggplant, fry, stirring occasionally, for 5-10 minutes.

Add sour cream, salt and spices, mix well and simmer over very low heat under the lid for 10-15 minutes.

A very tasty spicy dish of eggplant stewed with mushrooms is ready.

Serve, garnished with herbs, as a separate dish or with a side dish.

Enjoy your meal!

Prepare the ingredients.

Wash the eggplant, cut off the ends and cut into rings or semicircles, depending on the size of the eggplant, or cut into cubes.

Advice. You can cut the skin off the eggplant if you like.

Put in a bowl or colander, sprinkle with salt and leave for 30 minutes, during which time liquid will stand out from the eggplant.

Rinse eggplant under running water and squeeze lightly.

Peel the onion and cut into quarter rings.
In a frying pan, heat the vegetable oil, put the onion, salt a little, and fry, in a large amount of vegetable oil, until soft.

Advice. You need to fry the onion for a long time, over low heat. There should be quite a lot of oil so that the onion does not burn and does not dry out, but slowly languishes in oil. It should become very soft, almost soluble in oil. To save time, this onion preparation can be made in advance and stored in the refrigerator in a closed container. And use as needed, in any dish: from soup to roast.

Transfer the onion to a bowl and set aside. Drain excess vegetable oil from the pan, but do not pour out.

Place the eggplant in the pan and fry, in small portions, until soft.

Transfer the eggplant to the bowl with the onions.

Wash mushrooms, dry and cut into slices.

In the pan where the onions and eggplants were fried, put the mushrooms, salt a little, and cook them, with a minimum amount of oil, until the liquid comes out of the mushrooms.
When the juices stand out from the mushrooms, increase the heat and cook until the juices evaporate, about 8 minutes.

Return eggplants with onions to the pan with mushrooms, mix and add a little vegetable oil in which the onions languished.

Put chopped greens.

Advice. Garlic can be added to the dish. You can put chopped ripe tomatoes or tomatoes in their own juice and stew a little. If you add tomatoes, then you can add a pinch of sugar, which will improve the taste of the dish.

The simplest thing that can be prepared from these products is to present them in a pan. I cooked fried eggplant with mushrooms according to a variety of recipes. I added bell peppers, tomatoes, ketchup, zucchini, carrots, cabbage, meat to them. By the way, fried eggplants with mushrooms and meat, for example, chicken fillet or pork, are incredibly tasty.

Fried eggplants with mushrooms in sour cream, a step-by-step recipe of which is presented below, are also very tasty and fragrant due to sour cream. For cooking, I highly recommend using homemade sour cream. As for mushrooms, you can take champignons, oyster mushrooms, or boiled forest mushrooms. By the way, champignons, like oyster mushrooms, can be washed and frozen in the freezer, cut into small pieces. Such mushrooms always help out when fresh mushrooms are not at hand.

Ingredients:

Eggplant - 1 pc.,
Champignons - 100 gr.,
Onion - half an onion
Sour cream - 4 tbsp. spoons,
Salt and spices - to taste,
Sunflower oil

Fried Eggplant with Mushrooms - Recipe

Wash eggplant. I did not remove the eggplant skin in this recipe, you can peel it if you wish. Cut them into slices first. Next, cut each circle into four parts.

Peel the onion. Cut half an onion into cubes.

Wash the mushrooms. Cut into thin slices.

Saute the onion in a pan with oil until translucent.

Mix onion with eggplant. Cover with a lid. Roast eggplant for 2-3 minutes.

Add chopped mushrooms.

Put out the sour cream.

Salt eggplant with mushrooms. Sprinkle with spices. I used a mixture of black pepper, coriander, paprika and basil in this recipe for fried eggplant with mushrooms.

Mix all the ingredients of the dish. Fry mushrooms with eggplants on low heat for another 5-7 minutes with occasional stirring.

Transfer the cooked fried eggplants with mushrooms to a plate. Sprinkle with herbs. Serve hot. Enjoy your meal. I would be glad if this fried eggplant recipe with mushrooms you like it and use it.

Fried eggplant with mushrooms. A photo

Ingredients:

Onion - 1 pc.,
Green onions - 1-2 sprigs,
Sesame grains - a pinch
Eggplant - 1 pc.,
Oyster mushrooms - 200 gr.,
Soy sauce - 3-4 tbsp. spoons,
Ginger root - 50 gr.,
Honey - 1 teaspoon
Garlic - 2-4 cloves,
Ground black pepper - a pinch
Hot chili pepper - half a small pepper,
Paprika - a pinch
Salt - to taste
Sunflower oil

Chinese fried eggplant with mushrooms

Remove skin from onion and garlic cloves. Wash the ginger root, then peel it from the skin. Rinse the eggplant. Cut them into circles. Next, cut each circle of eggplant into two parts. Place the eggplant in a deep bowl.

Sprinkle with salt. Stir. After 10 minutes, rinse the eggplant from salt under cold running water. Drain them in a colander to drain the water. Wash the oyster mushrooms and chop into small pieces.

Grate the ginger root on a fine grater. Pour sunflower oil into the pan. Chop the onion into small cubes. Put on the pan. Fry until transparent. Add ground black pepper, grated ginger, paprika, soy sauce, finely chopped chili pepper.

Squeeze the garlic through a press. Mix all ingredients. Lay out. Add oyster mushrooms after them. Mix the ingredients. Simmer eggplant with mushrooms for 10 minutes over low heat with occasional stirring. Transfer the cooked eggplants with mushrooms to a plate. Sprinkle with sesame seeds and finely chopped onions.

Eggplant and champignons are two ingredients that perfectly complement each other, making the dish tasty and satisfying. From mushrooms and vegetables, you can also prepare preparations for the winter, and use them for a daily meal. Eggplants with champignons are baked, fried, stewed, used for making pizzas and marinated. The best homemade recipes using these ingredients are for your attention on this page.

Eggplants with fresh champignons in the oven.

Ingredients:

300 g eggplant
500 g champignons
2-3 bulbs
100 g butter
200 g sour cream
2 tablespoons flour
salt to taste

Wash the eggplant, cut into pieces 3-4 cm long, salt, leave for 20 minutes to release the bitterness.
Roll the dried eggplant in flour, lightly fry in butter.
Cut the onion into rings and fry until golden brown.
Wash the mushrooms and chop coarsely. Put eggplants, mushrooms, onions in layers on the bottom of the pan (there should be eggplants in the top layer), pour everything with salted sour cream mixed with flour.
Cover the pot with a lid and place in the oven over medium heat.
When the mushrooms give juice, a delicious eggplant dish with champignons can be served at the table.

A dish of eggplant, champignons, cucumber and bell pepper.

Ingredients:

1 eggplant
1 cucumber
1 bell pepper
200 g champignons
2 tablespoons vegetable oil
1 tablespoon soy sauce
lettuce leaves
ground paprika

Wash the eggplant, cut into semicircles.

Wash the mushrooms, chop coarsely, fry together with eggplant in vegetable oil, add soy sauce, mix.

Wash the lettuce leaves, pat dry and place on a plate. Wash the cucumber, cut into slices, salt.

Wash the bell pepper, remove the stalk and seeds, cut into strips.

Put cucumbers and peppers on lettuce leaves, put champignons and eggplants on top.

Sprinkle the champignons with eggplant prepared according to this recipe with ground paprika.

Eggplants with champignons in sour cream.

Ingredients:

300 g eggplant
300 g champignons
4 bulbs
2 tablespoons butter
2 cups sour cream
4 tablespoons grated cheese
salt and pepper to taste

Wash vegetables and mushrooms. Cut eggplant into small cubes, salt and leave for 10-15 minutes. Then fry eggplants in butter, add browned onions. Mushrooms cut into slices and fry. Mix fried eggplant, onion, mushrooms and add sour cream, pepper, salt. Pour the mixture into a portioned refractory dish, sprinkle with grated cheese and bake. Mushrooms baked with eggplant, serve hot.

Eggplant with beef and mushrooms.

Ingredients:

1 eggplant
150 g meat (beef)
200 g champignons
1/3 sweet pepper
1 bulb
sour cream
garlic
olive oil

To cook eggplant with mushrooms, vegetables need to be washed, cut into circles or lengthwise 1 cm thick. Pour salted water and leave to release bitterness.
Peel the onion, cut into thin half rings, fry over high heat until golden brown and put in a bowl.
Cut the meat into thin strips, fry over high heat, constantly stirring in the same oil in which the onion was fried.
Boil mushrooms in salted water. Then drain the water and let it drain. In a small amount of olive oil, fry the mushrooms, adding a garlic clove passed through a press or finely chopped.
After 5 minutes from the start of frying, add 1 tbsp. a spoonful of sour cream and stew, stirring constantly.
Cut sweet pepper into thin strips, fry over high heat, stirring constantly.
Lubricate a baking sheet with vegetable oil, put eggplants on it. Bake in a preheated oven at 200°C for 15 minutes.
Lay on the baked eggplants in layers: prepared mushrooms, onions, meat and sweet peppers.
Sprinkle with finely chopped herbs, grated cheese and bake in the oven.

Rolls with chicken, eggplant and champignons

Ingredients:

smoked chicken - 100 g
eggplant - 2 pcs.
salt - to taste
olive oil - 5 tbsp. l.
champignons - 6 pcs.
onion - 1 pc.

Wash and clean vegetables. Eggplant cut lengthwise into thin plates, fry until golden brown. Finely chop the onion, lightly fry separately from the eggplant, then add the diced mushrooms. Cut the chicken into small pieces, throw in onions and mushrooms, salt, fry over low heat.

Place the prepared mixture on eggplant plates with a tablespoon. Wrap eggplant with champignons in rolls.

Canned eggplant with champignons: simple recipes for pickled snacks

Marinated eggplant with champignons.

Ingredients:

1.5 kg eggplant
5 kg carrots
2 kg tomatoes
5 kg apples (preferably sour variety)
1 kg boiled champignons
frying oil
2 heads of garlic
3 tablespoons 9% vinegar
1 hot pepper
5 kg bell pepper
2 tbsp. spoons of salt and sugar

So, we preserve eggplants with champignons: for this, the mushrooms need to be cleaned, washed, dipped in boiling water for 7 minutes, then transferred to a colander and let the water drain. Rinse carrots, tomatoes, bell peppers, apples. Peel the carrots, remove the core from the bell pepper, remove the seeds from the apples. Pass vegetables and apples through a meat grinder, transfer the resulting mass to a saucepan, bring to a boil over low heat. Boil the mass for an hour, stirring occasionally. After the time has elapsed, add salt, sugar, vegetable oil to the mass and continue to cook on low heat for another 30 minutes.

In the meantime, rinse the eggplant and cut into small pieces, then throw into the boiling mass along with the mushrooms. Cook the workpiece for another 10 minutes, not forgetting to stir.

Eggplants with champignons prepared for the winter, put in sterilized jars, twist and cover with a blanket.

Eggplant marinated with champignons.

Ingredients:

Eggplant - 2kg
Mushrooms - 0.5 kg
Garlic - 2 heads
Vinegar
Vegetable oil

To cook eggplant with champignons for the winter according to this simple recipe, you need to wash the vegetables, cut them in half lengthwise, bake in the oven until soft, then peel and salt.
For the marinade, prepare two cups, one for the vinegar and one for the oil. Marinate champignons as follows: in 1 liter of water, add 1 tbsp. l salt, 2 teaspoons of sugar, 2 tbsp. tablespoons of vinegar, bay leaf, cloves and allspice. Throw mushrooms into the resulting brine and cook for 40 minutes. After the time has elapsed, remove the pan from the heat, leave to cool.
Dip eggplant in vinegar, then in oil. Spread in a bowl a layer of eggplant, a layer of mushrooms and garlic, thinly sliced. Leave for storage in the refrigerator. You can eat marinated eggplant with champignons in a day.

Eggplants with champignons, tomatoes and bell peppers, canned for the winter.

Ingredients:

5 large eggplants
3 sweet peppers
2 onions
3 garlic cloves
3-4 tomatoes
6–8 champignons
2 spoons of vegetable oil
1 teaspoon salt
1 teaspoon sugar
2 tbsp. l. tablespoons 5% vinegar

Cut the eggplant lengthwise and, removing the core, bake in the oven with no large quantity oils.
Finely chop the mushrooms, add to them the pods of sweet peppers cut into strips, diced tomatoes and finely chopped onions. Add eggplant cores, mix and simmer in the rest of the oil.
Stuff the eggplant halves with this mass, sprinkle them with grated garlic and put them tightly in a sterile 3-liter jar in the form of a woodpile. The contents should be 2-3 cm below the neck of the jar.
Add salt, sugar and vinegar. The brine usually coats the eggplant. Otherwise, add some water.
Put on sterilization for 20 minutes in water at a temperature of 50–60 ° C, remove, quickly close with a sterile lid and roll up.

Store canned champignons with eggplant in the refrigerator.

Eggplant stuffed with eggplant: homemade recipes

Eggplant stuffed with champignons and tomatoes.

Ingredients:

300 g eggplant
150 g champignons
100 g tomatoes
1 bulb
30 g butter
1 tablespoon vegetable oil
garlic
parsley
nutmeg
salt and pepper to taste

Cut the washed eggplant lengthwise into two parts, remove part of the pulp with a spoon. Pour vegetable oil into a frying pan and melt the butter, fry the chopped eggplant pulp, add the chopped onion, chopped tomatoes and champignons. Grind the garlic, grind with salt, put in a pan, mix with the rest of the ingredients. Add nutmeg and pepper to this. Fry over medium heat, stirring occasionally.

Fill the eggplant with the resulting mass and bake in the oven at a temperature of 180 ° C for 15 minutes. Before serving, decorate the eggplant stuffed with mushrooms, chopped parsley.

Eggplants stuffed with mushrooms.

Ingredients:

2 eggplant
2 sweet peppers
1 bulb
2 tomatoes
150 g champignon
3 garlic cloves
parsley or cilantro
walnuts
vegetable oil
pepper

To prepare eggplant with champignons according to this homemade recipe, the vegetables need to be washed and cut lengthwise into 2 halves. Carefully cut the flesh out of each half.
Put the eggplants on a baking sheet or in a baking dish, salt them from the inside and brush with vegetable oil.
Bake the boats at a temperature of 230 ° C for 10-15 minutes.
Peel and finely chop the onion. Wash the pepper, cut out the seed box and cut into small cubes.
Chop the eggplant pulp into cubes.
Wash mushrooms, dry and cut into slices or small cubes.
Wash greens, dry and chop. Peel and mince the garlic.
Saute the onion in a frying pan with vegetable oil for 2 minutes. Add pepper and fry for another 4 minutes, stirring.
Add eggplant and fry, stirring, 7 minutes, until eggplant is tender. Salt and pepper.
Add grated or diced peeled tomatoes to ready-made eggplants, mix and simmer for another 4 minutes.
Add chopped herbs, garlic and mix.
Fry mushrooms in a separate pan for 8-10 minutes. Combine eggplant with mushrooms and mix the stuffing.
Remove the eggplant boats from the oven and fill them with stuffing. Sprinkle the top of the eggplant with crushed walnuts.
Bake in an oven heated to 200 ° C for 10 minutes.
Sprinkle with chopped herbs when serving.

Eggplant with champignons baked in the oven.

Ingredients:

1 kg eggplant
1 bulb
300 g champignons
300 g sour cream
100 ml vegetable oil
100 g fat
1 egg
parsley
salt to taste

Wash eggplant, mushrooms and herbs. Cut the eggplant in half lengthwise, carefully remove the pulp, deep-fry the halves. Finely chop the onion, saute in vegetable oil, combine with finely chopped champignons, eggplant pulp and a raw egg. Mix everything and salt. Fill the eggplant halves with the resulting mixture, put them on a greased baking sheet, and bake in the oven for 15-20 minutes.

Garnish the finished eggplant dish with champignon mushrooms with parsley, serve with sour cream.

Eggplant with champignons, carrots and tomatoes baked in the oven

Casserole of meat, potatoes, eggplant, champignons, tomatoes in the oven.

Ingredients:

minced meat - 500 g
smoked brisket - 150 g
potato tubers - 6 pcs.
celery root - 150 g
carrots - 8 pcs.
eggplant - 2 pcs.
champignons - 100 g
tomato - 1 pc.
onion - 1 head
butter - 40 g
vegetable oil - 50 ml
breadcrumbs - 70 g
milk - 150 ml
parsley
red and black ground pepper
salt to taste

To cook an eggplant casserole with champignons and tomatoes in the oven, boil the potatoes in salted water, cool and, adding milk and butter, mash into a puree.
Peel eggplant, cut into thin slices and salt. Boil mushrooms and chop.
Grate the tomato on a coarse grater, finely chop the parsley.
Minced meat, carrots, celery and onions through a meat grinder, fry in 40 ml of vegetable oil, add tomato, mushrooms, parsley, red and black pepper, salt and simmer over low heat for 10 minutes.
In a deep form, greased with vegetable oil and sprinkled with 40 g of breadcrumbs, lay out in layers: mashed potatoes, minced meat, eggplant, thinly sliced brisket. Sprinkle the top layer with breadcrumbs.
Put the form with eggplants, champignons and tomatoes for half an hour in the oven, heated to 180 ° C.

Pizza "Sofia" with eggplant, champignons, tomatoes.

Ingredients:

400 g pizza base
70 g mayonnaise
300 g champignons
200 g eggplant
150 g tomatoes
100 g carrots
100 g colorful bell pepper
150 g cheese
2 onions
parsley

Rinse mushrooms, peel and cut thinly. Rinse the eggplant, cut into strips or small cubes, blanch in boiling water for 5 minutes. Chop the parsley. Peel onions and carrots, wash them, cut the onions into half rings, grate the carrots, or cut into thin sticks. Pour boiling water over the tomatoes and remove the skin, then divide into two halves. Rinse bell pepper, remove seeds and stalks, cut into cubes. Grate the cheese.

Take the pizza base, coat it with a thin layer of mayonnaise, put the filling on top: champignons, tomatoes, eggplants, onions, carrots, bell peppers. Salt, sprinkle with cheese and herbs.

Bake eggplant and mushroom pizza in an oven preheated to 150°C for 20 minutes.

Zucchini with champignons, eggplant and bell pepper

Ingredients:

Eggplant - 1 pc.
Zucchini - 1 pc.
Bulgarian pepper - 1 pc.
Mushrooms large fresh - 200 g
Olive oil - 2 tbsp. l.
Black pepper - a pinch
Salt - 2 pinches or to taste

Rinse vegetables and mushrooms, dry, peel. Remove the core from the bell pepper, cut into strips. Mushrooms cut into thin plates. Cut the zucchini and eggplant into 1 cm thick slices. Put the prepared vegetables and mushrooms on the grill, drizzle with oil, salt, season with spices, put in a preheated oven. Bake champignons with eggplant and zucchini until the vegetables are fully cooked, that is, until they become soft. An alternative to the grill grate is a regular baking sheet lined with foil.

Eggplants with champignons, tomatoes, sour cream and cheese

Ingredients:

2 eggplant
3 tomatoes
6 champignons
100 g hard cheese
100 g sour cream
2 cloves of garlic
Salt, black pepper
Vegetable oil
Lettuce, parsley and dill

To cook champignons in sour cream, eggplants need to be washed, peeled, cut into slices no more than 1 cm thick, salt, pepper, leave for half an hour so that bitterness comes out. Rinse the mushrooms, clean and chop. Rinse the tomatoes, cut into thin circles. Chop the garlic, add to the sour cream, mix. Grate the cheese.

Pour into a baking dish a large number of vegetable oil. Spread the components of the dish in layers as follows: eggplants on the bottom, tomatoes, mushrooms, sour cream sauce, grated cheese on them. Put eggplants with tomatoes, champignons and cheese in the oven, bake at a temperature of 180 degrees until the vegetables are soft.

Recipes for delicious dishes from pan-fried eggplant with champignons

Fried eggplant salad with champignons fried in a pan.

Ingredients:

300 g eggplant
200 g champignons
1 bulb
30–40 ml vegetable oil
150 g mayonnaise
parsley and dill
pepper

Prepare eggplant: wash, cut into thin (1 cm) circles. Mushrooms take large, without spots and dents, rinse and cut into small cubes. Peel, wash and cut the onion into rings or half rings. Wash greens, chop.

Put onions, mushrooms, eggplants in a preheated pan with vegetable oil, salt, pepper, fry over medium heat for 15 minutes. After that, cool and add mayonnaise, mix thoroughly. Prepared according to this recipe, a salad of eggplant fried in a pan with mushrooms, sprinkle with herbs on top.

Appetizer of eggplant, champignons and chicken.

Ingredients:

300 g eggplant
300 g boiled chicken meat
200 g champignons
1 cucumber
200 ml white wine
50 ml vegetable oil
parsley
pepper

To prepare this eggplant appetizer with mushrooms, you need to wash all the vegetables and herbs. Cut the eggplant into thin slices, salt, set aside for 15 minutes so that bitterness leaves them. After that, fry in vegetable oil until tender.

Cut the chicken meat into small pieces, champignons into thin plates, cucumber into cubes, chop the greens. Combine all components with eggplant, salt, pepper, pour wine. A delicious dish of fried eggplant with champignons, cool and serve.

Eggplant stewed with mushrooms

Eggplant stewed with mushrooms and carrots.

Ingredients:

500 g eggplant
500 g champignons
300 g carrots
3 onions
200 g sour cream
40 ml vegetable oil
parsley
salt and pepper to taste

Wash vegetables, mushrooms and herbs. Boil mushrooms. Cut the eggplant into cubes and lightly fry in oil. Grate carrots on a coarse grater and sauté with chopped onions. Put prepared vegetables in layers in a saucepan, salt, pepper, pour sour cream and simmer until tender. If necessary, add a little water Eggplant stewed with mushrooms, put on a dish, garnish with parsley and serve.

Mushrooms stewed with beef and eggplant.

Ingredients:

100 g fresh champignons
50 g butter
150 g beef
30 g tomatoes
30 g eggplant
50 g onion
25 g sour cream
spices
greens

Finely chop fresh mushrooms into strips and fry in butter for 15–20 minutes. Then transfer them to the cast iron. Add fried beef, cut into thin slices, circles of ripe tomatoes and eggplant, diced and blanched in boiling water.
Put a layer of onions, salt, spices on top, pour in water and simmer over low heat for 40–50 minutes (until cooked).
10 minutes before the end of the stew, pour sour cream, sprinkle with chopped herbs.
Serve warm.

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Today I will cook for you eggplant with mushrooms in creamy sauce. This recipe was born impromptu to me, to be honest, I cooked baked or fried with mushrooms for beef medallions, but I liked these eggplants with mushrooms so much as an independent dish that I cooked them several times later. This eggplant dish with mushrooms can be served as an appetizer (stew), side dish or salad, but in the lenten menu it will replace the meat table (you only have to use vegetable oil in it and exclude cream).

For the recipe for delicious eggplant with champignons, you will need:

2-3 eggplants
300 g mushrooms (fresh champignons),
1 tbsp butter (I use good rustic ghee)
4 - 5 tablespoons of heavy cream,
Salt, spices - to taste.

Cooking eggplant with champignons

I will tell you in detail how to cook baked or stewed eggplants with mushrooms in a Panasonic multicooker; frying eggplants with mushrooms on a stove in a deep frying pan will not be difficult for you.

So, eggplants need to be washed, freed from the stalk and skin and cut into cubes. I had young eggplants, so I did not soak them in a salt solution.

Mushrooms, champignons wash and cut into medium pieces. Combine with eggplant, mix and salt.

Put eggplant and mushroom stew in a slow cooker, put a tablespoon of oil. Select the “baking” mode for 30 minutes and press the START button.

In the middle of cooking, mix eggplants with mushrooms, season with spices and heavy cream, close the lid again and cook until the end of cooking signal.

Look at the photo, how beautiful my fried (you can say baked) eggplants and champignons with cream turned out to be delicious according to this quick recipe:

By adding some vegetables to my recipe: zucchini, carrots, tomatoes, you get a vegetable stew with eggplant and mushrooms.

Sincerely, Anyuta