Sunday, August 30, 2009

Summer Squash and Eggplant Saute

1 tblsp. Butter
2 Summer Squash halved and sliced
1 medium sized Eggplant halved and sliced
1/4c. onion(any kind) diced
Granulated Garlic, salt, pepper, and Thyme to taste
1/4c. White wine
1/2c. Shredded parmesan cheese

Make It:
Melt butter in a medium size saucepan, add onion, squash, and eggplant. Saute until softened. Add seasoning and wine let simmer 5 minutes. Add parmesan let melt and serve. Enjoy!

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