1 (28 oz / 800 g) can or jar of eggplant slices, drained
1 (6 oz / 170 g) can mushrooms, drained
1 (14 oz / 400 g) can of crushed tomatos
2 Tbs olive oil
3 cloves garlic, diced
1 medium onion, chopped
1 Tbs dried parsley
salt and pepper
1. In a sauce pan, saute garlic and onion in the olive oil until onion pieces are translucent.
2. Add eggplant slices and cook until browning (5-10 minutes), turning frequently.
3. Add drained mushrooms, crushed tomatos, parsley, and salt and pepper.
4. Reduce heat to medium low. Cook 15 minutes, stirring occasionally.