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    Eggplant and Mushroom Sauté


    Source of Recipe


    Aunt Saunny
    Prep: 10 min, Cook: 15 min.
    a.. 1-1/2 Tbs. olive oil
    b.. 1 clove garlic, minced
    c.. 1 lb. eggplant, cut into 1/2 inch strips
    d.. 1/2 lb. mushrooms, halved
    e.. 1/4 cup chicken stock
    f.. 1/4 tsp. salt optional, or to taste
    g.. 2 Tbs. parsley, chopped

    Heat oil in a heavy nonstick skillet over medium high heat. Sauté garlic and eggplant strips 3-4 minutes, stirring frequently, until lightly browned. Stir in mushrooms and sauté 4 minutes or until mushrooms turn golden. Add stock. Cover skillet and simmer 4-5 minutes or until eggplant is tender and liquid is absorbed. Season with salt and pepper to taste. Sprinkle with parsley.
 

 

 

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