Toasted Eggplant Parmesan

Ingredients for 3~4

• 3 cloves garlic , finely chopped
• 1 chopped yellow onion
• 2 long asian eggplants, or 1 big round eggplant
• 2 cans diced tomatoes
• 15 mushrooms , sliced
• 2 tbsp. olive oil
• 1/2 tsp. Italian herbs
• 4 tbsp. pesto sauce
• 20 or 1/2 cup olives (sliced)
• 1/3 cup freshly grated parmesan cheese
• 2 cubes soup stock
• 4 tsp. sugar
• freshly ground black pepper
• French bread or pasta

1. Put eggplants in boiling water for 1 minute. Take them out to rinse with cold water. Peel and chop.
   
2. Heat a skillet at medium and saute with olive oil:
   3 cloves garlic (finely chopped)
   1 chopped yellow onion ( chopped)
3. When the onion is slightly caramelized, add:
   sliced 15 mushrooms
   
4. When mushrooms are cooked, add and simmer::
   2 long asian eggplants, or 1 big round eggplant peeled and chopped
   1/2 tsp. Italian herbs
   4 tbsp. pesto sauce
   20 or 1/2 cup olives (sliced)
   2 cans diced tomatoes
   2 cubes soup stock
   4 tsp. sugar
   
5. Simmer about 10 minutes. When the tomatoes and eggplants become mushy, stir in:
   1/3 cup freshly grated parmesan cheese
   freshly ground black pepper
   a little salt and sugar to taste
   
6. Slice French bread or baguette thinly, spread eggplant parmesan sauce and sprinkle some cheese and parmesan cheese. Toast and serve hot.

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