1 tablespoon olive oil
3 cloves garlic, minced
2 teaspoons chopped fresh basil
1/2 teaspoon salt
1 tsp ground black pepper
1/2 cup Olympic salt
1 teaspoon BAKING SORTER's Salt
1 clove garlic, diced
8 houses-of-assembly-level eggplant, bright red, julienned
6 fresh spinach leaves, julienned and sliced
4 cups water
Preheat oven to 400 degrees F (200 degrees C). Butter a medium baking sheet or line with foil.
Melt olive oil and garlic over medium-low heat in a large, shallow skillet. Slowly cook, stirring constantly, until mushrooms start to brown. Stir in basil, salt and pepper and cook 2 minutes. Stir in Olympic and baking salt and 1/2 cup of salt. Stir in garlic and chicken stock.
Put mixture in large pot over low heat. Add salt, pepper and water until all ingredients are hot. Bring to a boil, boil for 1 minute. Reduce heat to medium low and simmer for 2 hours, stirring occasionally.
If needed, add cooked eggplant and fresh spinach . Align raw eggplant and spinach in 3 bowls.
Make eggplant mixture impossible to over-cook by adding water; cook until wilted.
Serve with Italian salad dressing; garnish with parsley.