Eggplant, Asparagus and Shiitake in Brown Sauce

Votes: 8
Rating: 4.63
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Prep Time20minutes
Cook Time25minutes
Passive Time
Nutrition Facts
Eggplant, Asparagus and Shiitake in Brown Sauce
Amount Per Serving
Calories 316 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 242mg 10%
Potassium 269mg 8%
Total Carbohydrates 48g 16%
Dietary Fiber 7g 28%
Sugars 4g
Protein 7g 14%
Vitamin A 11%
Vitamin C 11%
Calcium 4%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.

Eggplant is such a versatile veggie! It takes on the flavor of other ingredients but has its own texture. Eggplant is also an excellent source of fiber, B1, B6 and Vitamin K.

This combination of the veggies, sauce and coconut rice is amazing. However, if you are not a fan of any of these 3 veggies you can also experiment with other options.

There are a gazillion recipes for coconut rice available but I prefer mine that eliminates using any sugar.


Stove-top Veggies


  • 2 Tbl. olive oil
  • 6 cloves garlic crushed
  • 4 oz. shiitake mushrooms, chopped
  • 10 oz. asparagus bottom 1/4 of stalk ends trimmed & discarded and remaining stalks/tops chopped into 2" pieces
  • 1 large eggplant diced
  • 4 large basil leaves diced


  1. In a large, deep-sided saute pan cook garlic in olive oil, over medium heat, stirring constantly so it does not burn, for 1 minute.
  2. Add Shiitake Mushrooms and saute for 2 minutes.
  3. Stir in chopped asparagus and cook for 4 minutes.
  4. Add diced eggplant and basil leaves and continue cooking for 8 minutes or until eggplant is translucent.

Ready For Everything Brown Sauce


  • 2 cups hot water
  • 1 tsp. Reduced Sodium, Better Than Bouillon
  • 1 Tbl. cornstarch
  • 1 tsp. brown sugar
  • 1 tsp. low sodium tamari
  • 1/2 tsp. Sambal Oelek, or more to taste


  1. Dissolve Reduced Sodium Better Than Boullion in hot water.
  2. Whisk in corn starch until smooth.
  3. Stir in brown sugar, tamari, salt and Sambel Oelek.
  4. Add to vegetables and continue cooking for 10 minutes, or until thick.

You'll Go Nuts over this Coconut Rice


  • 1 cup rice uncooked
  • 1 can reduced fat coconut milk
  • 1/2 cup water
  • 1 tsp. Reduced Sodium, Better Than Bouillon


  1. In a medium saucepan pour all ingredients.
  2. Bring to a boil and then lower heat to low and continue cooking, covered, for 20 minutes.
  3. Fluff rice with fork and arrange in bowl. Top with Veggies and Brown Sauce and, if desired fresh basil.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


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