Seasoned Eggplant

by the Editors of Publications International, Ltd.

Browse the article Seasoned Eggplant

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:
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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This recipe appears in: Italian