Preparation:
In a 10-inch nonstick skillet, heat oil over medium head and cook eggplant with onion 3 mintues. Add 1/2 cup water. Reduce heat to low and simmer covered 3 minutes. Stir in Savory Herb with Garlic Soup mix blended with remaining 1 cup water. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring occasionally, 20 minutes. Stir in parsley, salt and pepper. Serve with pita chips. |
