3 eggplants, sliced
salt and pepper to taste
1 tomato, chopped
1 1/2 cups chopped celery
1 cup chopped onion
1 clove garlic, minced
1 teaspoon dried basil
8 fresh mushrooms, sliced
2 tablespoons vegetable oil
1 tablespoon balsamic vinegar
Heat oil in a large skillet over medium heat. Add eggplants and saute until lightly browned; remove from skillet and drain.
Season with salt and pepper to taste. Spoon olive oil sauce over eggplant mixture and stir to coat. Sprinkle eggplant with onion, garlic and basil.
Layer tomato with eggplant mixture and eggplant seasoning. Layer with mushrooms. Pour vinegar over tomato mixture. Refrigerate until ready to serve.