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

  1. 1
    In a 2-quart saucepan combine eggplant, celery, onion, parsley, oregano and butter.
  2. 2
    Heat to boiling.
  3. 3
    Reduce the heat, cover and cook 10 to 12 minutes.
  4. 4
    Add the remaining ingredients, reduce the heat and simmer 5 to 8 minutes.

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