You'll think it's tender beef strips, just perfectly sliced

This was really good and so simple.  This photograph was at the moment that the frozen soy - looks- like-beef strips were added to the vegetables and left to simmer for a long time.  I didn't follow the package directions which would have been 1-2-3 simple and fast cooking.  I wanted the vegetables to build flavors and enhance the one dish meal. Served with baguette slices for dipping into the flavorful sauce.

Ingredients:      serves 2-3 hungry diners

1 TB olive oil
minced garlic to taste
1 pint roughly cut whole mushrooms
1 very small eggplant, any variety, about 1/2 lb, diced
1 Vidalia onion - small chop - diced
1 pkg. vegan beef-like strips (I used Wegman's Don't Have a Cow meatless strips)
1 can organic 15 oz diced tomatoes with the juice
salt to taste
pepper - fresh ground - to taste

Heat up the frying pan to medium heat and saute the minced garlic with olive oil. Do not let the garlic brown. Add the chopped onion and cook a few minutes until the onion is translucent.  Add the mushrooms. When the mushrooms and onions are brown, raise the temperature to high and add the diced eggplant.  When the eggplant is brown, lower the temperature to low and add the can of tomatoes with the juice and the frozen soy-based meatless strips as in the photo.  Cover the pan and let simmer for 30 minutes making a nice sauce to cover the tender beef-like strips.

Options: 
Vary the spices by adding Italian dry herbs or other spices.  Serve with a baked potato, rice or pasta.