Ingredients:
¼ C. Dried porcini mushrooms
6 Tbsp. Extra-virgin olive oil
1 small onion, cut into ¼-inch dice
2 Medium carrots, peeled and cut into ¼-inch dice
1 Baby eggplant, peeled and cut into ¼-inch dice
1 lb. Cremini mushrooms, ¼ sliced, the rest cut into ¼-inch dice
8 oz. Shiitake mushrooms, stemmed, caps cut into ¼-inch dice
Kosher salt
Pepper
5 Garlic cloves, minced
2 Tbsp. Tomato paste
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