Eggplant Mushroom Stroganoff (with secret white beans)

 A twist on traditional Stroganoff, using white beans to add to the creaminess and nutrients of the dish.

Ingredients:

1 Eggplant, skin on, cut into cubes
1/2 c. sliced mushrooms
1/2 c. balsamic vinegar
2 cloves garlic, chopped
2 c. Imagine Brand Creamy Mushroom Soup
http://www.imaginefoods.com/content/natural-creamy-portobello-mushroom-soup
1 can Northern Beans, drained and rinsed
1/2 c. water
1 TBSP Earth Balance 
http://www.earthbalancenatural.com/

Preparation:

In a high powered blender (Vita-Mix), puree Northern beans with 1/2 c. water, set aside

In a medium saucepan, cook 1/2 box spiral pasta and set aside

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Eggplant/Mushroom Sauce

In a large skillet combine eggplant, balsamic and garlic

Fry eggplant 15-20 min. (covered, stirring often and adding a little water to prevent sticking as needed),
until soft

Add mushrooms

Stir in mushroom soup, bean puree, 1 TBSP Earth Balance (vegan butter)

Heat through

Pour over pasta and serve with bread and salad