Miso-Stewed Eggplant with Shimeji Mushrooms

• 1 pound Japanese eggplant
• 3 tablespoons vegetable oil
• 1/2 medium onion, diced
• 2 cups water
• 2 tablespoons miso paste
• About 6 ounces Shimeji Mushrooms
• Sliced green onions, for garnish

1. Cut the eggplant in half lengthwise, then cut into 3-inch long pieces.
2. Heat a large saucepan over medium-high heat.
3. Add the vegetable oil and after the oil is hot, put the eggplant cut side down on the pan.
4. Cook for about 2 minutes; flip the eggplant over, and cook for another 2 minutes or until the eggplant is seared.
5. Stir in the onions and cook for 1 minute, or until the onions begin to brown.
6. Add the water and miso, and gently stir to incorporate the miso paste.
7. Bring up to a gentle boil, stir in the mushrooms, and then reduce heat to a simmer.
8. Simmer for 10-15 minutes, or until the eggplant it tender.
9. Taste for seasoning, garnish with green onions and serve.

vegetable oil, onion, water, miso paste, mushrooms, green onions

Taken from www.foodandwine.com/recipes/miso-stewed-eggplant-with-shimeji-mushrooms (may not work)