India-Style Mushrooms in
Pita
4 tablespoons vegetable oil
4 crushed garlic cloves, chopped
2 teaspoons ground cardamom
2 teaspoons ground cumin
4 dried hot chilies, crushed, or
4 jalapeno chilies, sliced
2 large onions, sliced
2 large tomatoes, sliced
1 small eggplant, peeled and thinly sliced, then cut crosswise
to julienne
15 to 20 fresh shiitake caps, stems removed and caps sliced in
half
Salt and freshly ground pepper to taste
2 pita breads, warmed
- Heat the oil in a large skillet over medium
heat until it begins to smoke. Add the garlic, cardamom, cumin,
and chilies. Stir vigorously for half a minute, then add the
onions, tomatoes, eggplant, and the shiitake. Stir over high
heat, adding more oil if necessary. Saute until the vegetables
are well cooked, limp, and fragrant, about 10 minutes. Salt and
pepper to taste.
- Stuff the pitas evenly with the vegetable
mixture and serve.
Serves 2.
