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Pollo alla Firènze
Learn how to properly prepare Italian cuisine by following our easy-to-understand recipes that walk you step-by-step through the process.
Yield: Makes about 3 cups
Ingredients:
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
Preparation:
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.
