Portobello and Eggplant Stir-fry

1/2 lb. Chinese or Japanese (or other small) eggplants
2 green onions, minced
4 large (about 9 ounces) portobello mushrooms, gills and stems removed
1/2 cup white wine
3 Tbls. Soy Vay Veri Veri Teriyaki

Slice eggplants in half lengthwise, then in strips.

In a well-oiled skillet, preferably nonstick, over high heat, saute eggplant until softened and translucent. Add green onions and stir to combine. Remove mixture and set aside.

Brush mushrooms with oil and add to pan, top side down. Reduce heat to medium high, cover and cook for 3 to 4 minutes per side, or until softened. Remove mushrooms from pan and set aside. Increase heat to high, add wine and let it partially reduce. Stir in teriyaki sauce and cook until thickened.

Return eggplant and mushrooms and saute until heated through and coated with sauce. Remove mushrooms, place top down and stuff with eggplant mixture.

Serve with rice and steamed carrots. Makes 2 servings.

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