Forest Mushroom Caviar with Eggplant

1. 1 Frozen forest mushroomspack 400 g ≈ $5.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 150 g
2. 2 Eggplant≈ $4.33 per kg 100 g
3. 3 Tomatoes≈ $4.67 per kg 40 g
4. 4 Onions≈ $1.60 per kg 30 g
5. 5 Garlic≈ $10.00 per kg 5 g
6. 6 Sunflower oil 15 ml
7. 7 Salt 2 g
8. 8 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Finely chop the onion⁴ and mushrooms, then sauté in half the oil for 8–10 minutes until soft and all moisture evaporates.

2. Peel the eggplant² and tomato³, cut into cubes, season with salt and pepper, and sauté for 10 minutes until tender.

3. Combine the mushrooms, eggplant², and tomato³, then warm through for 3 minutes.

4. Blend the mixture with an immersion blender, then transfer to an oiled slow cooker bowl.

5. Stew for 60 minutes on the 'Stew' setting until the mixture thickens.

6. Stir in the remaining oil and minced garlic⁵.

7. Cool completely and refrigerate for at least 8 hours until firm.

In short

• In the planner this dish is cooked for two days: reheat on day two.