Eggplant with Morel Mushrooms and Sun-Dried Tomatoes

I love this stew as a side dish, pizza, or pasta topping. Try it garnished with crumbled feta or grated Parmesean. Vegan, wheat-free, corn-free.

6 cups medium-large eggplant, sliced into bite-sized chunks
2 teaspoons sea salt
1/3 cup lemon juice
4  dried morel mushrooms
10  {sun-dried tomatoes}, cut into smaller pieces with scissors
1 1/2 cups sliced onion
8 cloves garlic, peeled and whole
1 cup sliced carrots
5 tablespoons extra virgin olive oil
2 tablespoons fresh basil or 2 teaspoons dried {basil}
1 sprig rosemary or 1/3 teaspoon dried {rosemary}
2 heaping tablespoons fresh oregano leaves or 2 teaspoons dried {oregano}
Preheat the oven to 400 degrees. Cut the eggplant and put it into a bowl with 1 teaspoon sea salt and the lemon juice. Let it marinate at least 30 minutes while you slice the other vegetables.

Drain and discard the excess liquid from the eggplant. Put the eggplant and all the other ingredients into a large mixing bowl, including the other teaspoon of salt. Mix well and transfer to a baking dish or crock. Make sure that the dried mushrooms and tomatoes are covered by the other vegetables. Cover and bake for 45 minutes.

Taste the vegetables to see if they are as tender as you like them, and adjust the seasonings if desired.

Ease of Preparation: Easy

Preparation Time: 30 min
30 min marinating time

Cook Time: 45 min

Servings: 4 to 6

Recipe By: Leslie Cerier

From:  Taste Life! Organic Recipes
Used with permission of Square One Publishers