Eggplant In A Jiffy
8 ingredients
4 steps
Ingredients
- 6 c. diced eggplant
- 1 c. sliced celery
- 1 c. chopped onion
- 1 Tbsp. chopped parsley
- 1/2 tsp. oregano leaves, crushed
- 2 Tbsp. butter or margarine
- 1 large tomato, cut in wedges
- 2 Tbsp. grated Parmesan cheese
Directions
-
1In a 2-quart saucepan combine eggplant, celery, onion, parsley, oregano and butter.
-
2Heat to boiling.
-
3Reduce the heat, cover and cook 10 to 12 minutes.
-
4Add the remaining ingredients, reduce the heat and simmer 5 to 8 minutes.
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