Online Eggplant

(2 votes)

1 tablespoon butter or margarine
1 cloves garlic, pressed.
1 large eggplant peeled, about 3 cups diced
1 large onion diced
1 cup celery diced
1 teaspoon fresh rosemary, chopped up
1 teaspoon fresh basil, chopped
salt and pepper to taste
1 small can tomato sauce
1/2 pound shredded cheddar cheese

Sauté garlic in margarine, add herbs when garlic starts to brown then add vegetables except tomato and sauté until just tender. The eggplant soaks up margarine and seasonings. Finally mix in tomato sauce and cheese and heat just long enough to melt cheese and serve.

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