1 large eggplant, peeled and cubed
salt
1/4 cup butter or margarine
2 cloves garlic, minced
1/4 cup chopped fresh parsley
1 green pepper, seeded and chopped
1 cup diced tomatoes
salt and black pepper to taste
3 cups chicken broth
1/4 cup grated Parmesan cheese
1 large eggplant, peeled and cubed
salt
1/4 cup butter or margarine
2 cloves garlic, minced
1/4 cup chopped fresh parsley
1 green pepper, seeded and chopped
1 cup diced tomatoes
salt and black pepper to taste
3 cups chicken broth
1/4 cup grated Parmesan cheese
Drain the eggplant cubes on paper towels for 30 minutes
Then, rinse with cold water and pat dry
Heat butter or margarine in a large pot over medium heat
Add garlic and parsley and cook until fragrant
Add the eggplant and green pepper to the pot
Cook for 5 minutes, stirring occasionally
Add diced tomatoes and seasonings
Cook for an additional 5 minutes
Pour in chicken broth and bring to a boil
Reduce heat and simmer for 15 minutes or until vegetables are tender
Stir in Parmesan cheese
Serve hot, garnished with parsley if desired.
