Ingredients:

4 medium eggplants, sliced lengthwise into 1 cm thick slices. Leave skin on.
1½ T olive oil (cold pressed)
2 large onions, sliced
5 cloves garlic, minced
1 large plus 1 medium red capsicum, cut into 4 cm x 2 cm pieces
1 large green capsicum, cut into 4 cm x 2 cm pieces
4 T corn kernels, cut from the cob
1 t turmeric
1 t ginger
2 t Massel Chicken Stock Powder
375g sliced mushrooms, washed
Salt
Garlic powder
Extra oil

Mix 2 T Massel Gravy Mix Supreme with 1¼ c water.*

Method:

1. Lay eggplant slices on a large tray. 
   
2. Sprinkle with salt on both sides of each slice. 
   
3. Let stand for 23-30 mins till bitterness is absorbed.  Rinse salt from the eggplant.
   
4. Wipe eggplant slices lightly with paper towel. 
   
5. Brush oil on both sides of each slice. 
   
6. Sprinkle with garlic powder.  Grill till soft.
   
7. In a large frypan on high heat, add oil. 
   
8. Fry onions, garlic, red and green capsicum. 
   
9. Stir till they are brown.
   
10. Turn heat down to medium. 
    
11. Add corn, turmeric, ginger, stock powder and mushrooms. 
    
12. Cook for 5 mins.
    
13. Add gravy mix. 
    
14. Cook for another 5 minutes.
    
15. To plate up, arrange 3 slices of eggplant on each plate. 
    
16. Place some topping on the middle slice.
    
17. Garnish with baby spinach leaves and bean shoots.

* This gravy mix is available at Safeway Supermarket.