Roasted Eggplant with Herbs & Garlic: A Simple Recipe

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.

This recipe appears in: Confetti Cheese Rotolo with Seasoned Eggplant  /  Italian