Eggplant Custard

• 10 ounces mushrooms, passed through medium blade of Mouli-juliènne
• Salt, pepper
• Olive oil (for mushrooms, tomatoes

Sauté the mushrooms, seasoned, in a couple of tablespoons olive oil the moment they have been juliènned, over a high flame until their liquid is evaporated. Squeeze in a few drops of lemon juice.

Stew the tomatoes, seasoned, in 2 tablespoons olive oil until nearly dry, stirring in the garlic