I have a question about the recipe "Deb Perelman's Mushroom Bourguignon" from Genius Recipes. Yum! This sounds wonderful. Making this very soon--one question, what do you all think about incorporating some eggplant? Sacrilege? Or savory? If so, where/how would you do this? There are two very lonely little eggplants in my fridge that need a home before they get bitter(er).
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