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|
|3/4||teaspoon dried basil|
|3/4||teaspoon dried tarragon leaves|
|1/4||teaspoon black pepper|
- 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.
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