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Seasoned Eggplant

This recipe is part of the recipe for Confetti Cheese Rotolo with Seasoned Eggplant


Makes about 3 cups


1 tablespoon olive oil
1 medium eggplant (1 pound), cubed
1 cup chopped onions
6 cloves garlic, minced
3/4 cup canned vegetable broth
1/2 cup minced parsley
2 teaspoons sugar
3/4 teaspoon dried basil
3/4 teaspoon dried tarragon leaves
1/2 teaspoon salt
1/4 teaspoon black pepper


  1. Heat oil in large skillet over medium heat until hot. Add eggplant, onions and garlic; cook and stir 10 minutes or until vegetables are tender.
  2. Add remaining ingredients; cook, covered, over medium heat 15 to 20 minutes or until liquid is absorbed.

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