Umami Eggplant Balls

Add the diced eggplant and sliced mushrooms and fry over high heat for 8-10 minutes until the moisture has evaporated and the mushrooms are lightly browned. Stir occasionally.

Dice the eggplant and slice the mushrooms. Finely chop the onion and garlic. Heat olive oil in a large pan and sauté the onions until translucent. Add the garlic and continue to fry for a few minutes. Add a splash of water if needed.

Reduce heat and add tomato paste. Season with salt and pepper, stir, and continue to cook for another three minutes. Then set aside.