Herbed Eggplant and Shitakes with Spaghetti Squash

Herbed Eggplant and Shitakes with Spaghetti Squash
  • 1 medium eggplant, cut into 5 millimeter / 1/4 inch slices
  • 1 medium spaghetti squash
  • 2 tablespoons olive oil
  • 1 large onion, halved, thinly sliced
  • 14 shitake mushrooms, stemmed, caps thinly sliced
  • 2 to 3 cloves garlic, minced
  • 1/4 teaspoon dried red chili flakes
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 420 grams / 14 ounces can diced tomatoes
  • 1/4 cup red wine
  • 1 tablespoon red miso
  •  Salt and pepper to taste
  1. Preheat broiler. Lightly brush eggplant slices with 1 tablespoon of the oil and broil 4 to 5 minutes, until lightly browned. Set aside.
  2. Preheat oven to 190C/375F. Pierce squash with a fork and bake for 45 to 50 minutes, until softened.
  3. Meanwhile, in a large skillet over medium heat, saute onion in remaining oil until lightly browned. Stir in mushrooms, garlic, rosemary, basil, oregano, and chili flakes, and saute about 5 minutes, until mushrooms have softened. Stir in tomatoes, wine, miso, salt, and pepper. Bring to a boil, then turn off the heat.
  4. In a 2.5 — 3 liters (quarts) casserole dish, arrange 1/3 of the eggplant slices to cover the bottom. Top with 1/3 of tomato-mushroom sauce. Repeat twice more with remaining eggplant and sauce. Cover and bake at 190C/375F for about 25 minutes, until hot and bubbling.
  5. Remove casserole and squash from oven. Slice squash in half and remove seeds. With a fork, scrape strands from squash and arrange over top of casserole.