1 large onion, chopped
1/2 head garlic, diced (6-7 cloves)
1 pound mushrooms, diced (slice them thinly in two directions)
1 med. to large eggplant, cut lengthwise into quarters and sliced into 1/8" slices. I don't peel it, but you can if you want to.
3 or more Jalapeno peppers, chopped with seeds left in
1 teaspoon basil or thyme or mixture of both
salt, to taste

Place onion, garlic, Jalapenos, herbs and mushrooms into a LARGE pan; I use a shallow pot. Add a little (less than 1/4 cup) water or veg broth to start; over med-high heat, stir-fry until the mushrooms begin to release their own liquid. If you salt the mushrooms, you'll speed up this process. Throw in the eggplant and stir-fry until it starts to turn dark. Cover and leave it for 5 min at a time, then stir it up and cover again. Repeat until all the eggplant is very soft and falling apart, about 30 min. The onion should also be very soft at this point. Some of the pieces left on the bottom of the pan will get seared; this adds a nice flavor.

If you wish, you can throw 1/2 of the 'mush' into a food processor; I just mash it with a fork and leave it chunky. This makes a lot, but it goes fast. If there's any left over, just toss it with pasta the next day. It keeps for over a week in the fridge.

You can also use it as filling for wontons or other dumplings, or take small soft tortillas, cut them in half, and roll up the 'mush' as mini-burritos with one end open. You'd have to hold them together with toothpicks. Great finger food!