1 lb. green beans
1/2 lg. onion
4 tbsp. butter
1/2 lb. mushrooms
1/2 lg. eggplant
1 tsp. salt
Dash of pepper
2 c. yogurt or yogurt and buttermilk

Wash green beans and cut into bite-size pieces. Steam until tender. While green beans cook, chop onion coarsely and saute gently in 2 tablespoons butter. Slice mushrooms in thick pieces. Add to onion along with remaining butter, stirring frequently. Cube eggplant, add to mushrooms, and saute until tender a very few minutes. Season with salt and pepper. Add hot green beans. Stir in yogurt or buttermilk mixture just before serving. Heat through but don't boil or it will curdle. Serve over plain rice. Serves 4 to 6.