In a 3 quart saucepan, ... heat until the vegetables are tender, about 3 to 4 minutes. Add the eggplant, broth and salt. Bring ... pepper. Makes 1 quart.
Chop onions, garlic and celery. ... pot and saute vegetables for 5 minutes until golden. Sprinkle with rosemary. Dice eggplant and add to pot. Stir ... parsley and cayenne pepper.