Eggplant and Mushroom Stuffing with Bacon

Ingredients

• 2 1/2 pounds eggplant (2 medium peeled and cut into 1/2 inch cubes)
• 2 tablespoons salt (for salting the eggplant)
• 2 pounds mushrooms ((any combination - cremini, chanterelle, oyster, royal trumpet, etc.))
• 6 ounces bacon
• 1 medium onion (medium chopped fine)
• 3 stalks celery
• 1 tablespoon parsley
• 1 tablespoon savory (whole leaf dried)
• 3 tablespoon butter