Portobella Mushroom Saute

By MOH

Ingredients

• 4 large portobella mushrooms
• 1 medium eggplant
• 1 red pepper
• 1 yellow pepper
• 1/4 cup oil
• 1 tsp. salt
• 1/4 tsp. pepper
• 3 cloves garlic

Preparation

Step 1

1. Remove stems from mushrooms. Discard stems and wash mushrooms well. Cut into chunks. Peel eggplant and slice into bite size pieces. Cut pepper into chunks.
2. Heat oil in a skillet. Add vegetables. Season with salt, pepper, and crushed garlic.
3. Cover pan and cook 1/2 hour. Uncover and let liquid evaporate. Serve hot.