3 cups finely chopped portobello mushroom (about three medium)
2 cups finely chopped white onion (about one)
2 bouillon cubes (like Not Beef brand)
1/8 cup balsamic vinegar
1 teaspoon garlic powder
Preheat oven to 350 degrees. This is so simple if you use your food processor to do the chopping. Add roughly-chopped mushrooms, stems and all, to your food processor and pulse three or four times until finely chopped. You do not want to find the vegetables into a paste. The pieces should be about the size of a black-eyed pea. Dump processed mushrooms onto a large, parchment-lined, rimmed sheet pan (12x17). Pulse the roughly-chopped eggplant in the food processor in the same manner and dump it onto the sheet pan with the mushrooms. Repeat this process with the onion.
* cut olive oil in half 2/20