Pakistani-Style Mushrooms in Pita

Dancer^'s Note:

I made this for a sunday lunch and it was great, easy to prepare and filling.

• Total Time: 32 mins
• Prep Time: 20 mins
• Cook Time: 12 mins

Ingredients:

Yield: 1 cup

• 4 tablespoons vegetable oil
• 4 cloves crushed garlic, chopped
• 2 teaspoons ground cardamom
• 2 teaspoons ground cumin
• 4 dried hot red chiles, crushed or 4 jalapeno chiles, sliced
• 2 large onions, sliced
• 2 large tomatoes, sliced
• 1 small eggplant, peeled and thinly sliced,then cut crosswise to julienne
• 15 -20 fresh shiitake mushrooms, stems removed and caps sliced in half
• salt
• pita breads, lightly heated or lightly toasted white bread

Directions:

1. Heat the oil in a large skillet over medium heat until it begins to smoke.
2. Add the garlic, cardamom, cumin, and chiles.
3. Stir vigorously for half a minute, then add the onions, tomatoes, eggplant, and the shiitake.
4. Stir over high heat, adding more oil if necessary.
5. Saute until the vegetables are well cooked, limp, and fragrant, about 10 minutes.
6. Salt to taste.
7. Stuff the pitas with the mixture and serve.
8. Remember, no forks except to fill the pita pockets.