4 c. artichoke hearts, canned
1 eggplant, peeled, diced
1 tsp. salt
1 tsp. pepper
1/4 c. Parmesan cheese
2 tbsp. olive oil

Cut artichokes into quarters. In a large skillet, add olive oil and place over high heat. Add artichokes and eggplant and braise well until eggplant is tender. Add salt, pepper and Parmesan cheese. Serve immediately when all ingredients are well blended. Serves: 4.