Eggplant Mushroom Yassa

1 medium eggplant, cut into 1” cubes

1 green pepper, cut into 1” cubes

olive oil / salt / pepper

olive oil / salt / pepper

8 oz mushrooms, thickly sliced

generous sprinkle of dried thyme

olive oil / salt / pepper

1 yellow onion, halved & thinly sliced

2 garlic cloves, diced

1” ginger root, diced

generous sprinkle of gochugaru or hot pepper flakes

1 bay leaf

1 cup broth [veg or chicken]

juice of 1 lemon

1 Tbsp mustard

2 scallions thinly sliced on the diagonal

roast eggplant / green pepper in olive oil @ 400° for 20 minutes

heat 2 Tbsp olive oil in large saute pan

add mushrooms / thyme

saute at medium-high until nicely browned

remove mushrooms to plate

heat @ Tbsp olive oil

saute onion at low-medium in covered pan until caramelized

add garlic / ginger & stir for 1 minute

add pre-cooked veg plus gochugaru / bay leaf / broth

simmer until somewhat thickened, about 4 minutes

add lemon juice / mustard, stir on heat for one minute

off heat, stir in scallions