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1. Sauté the onions in vegetable stock over medium heat in a large heavy skillet until tender.
2. Add the vegetables, garlic and water and bring to a boil over medium-high heat.
3. Lower the heat to a simmer and cook for 30 minutes, covered, or until the eggplant is soft and tender.
4. Add the basil, salt and pepper, as much as desired.
5. Serve and enjoy.
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