Seasoned Eggplant
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the Editors of Publications International, Ltd.. "Seasoned Eggplant" 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/seasoned-eggplant-recipe.htm> 21 May 2012.
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YIELD Makes about 3 cups
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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:
- 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.
- Add remaining ingredients; cook, covered, over medium heat 15 to 20 minutes or until liquid is absorbed.
This recipe appears in:
Confetti Cheese Rotolo with Seasoned Eggplant
/ Italian
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