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Eggplant and Mushroom Saute


1-1/2 tablespoons olive oil
1 clove garlic, minced
1 pound eggplant, cut into 1/2 inch strips
1/2 pound mushrooms, halved
1/4 cup stock
1/4 teaspoon salt optional, or to taste
2 tablespoons parsley, chopped


Heat oil in a heavy nonstick skillet over medium high heat. Saut, garlic and eggplant strips 3-4 minutes, stirring frequently, until lightly browned. Stir in mushrooms and saut, 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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