Eggplant Neptune(Eggplant In Clam Sauce) - cooking recipe

Ingredients

2 tsp. corn oil margarine
2 (8 oz.) cans chopped clams, including juice
1 large eggplant, peeled and cut into 1/2-inch cubes
1/4 c. minced fresh parsley
1/4 c. minced fresh chives or green onion tops
1/4 c. grated Parmesan
1/4 c. more minced fresh parsley
2 buds garlic, pressed

Preparation

In a cured, heavy iron skillet put margarine and the liquid from the cans of chopped clams.
Add the pressed garlic and cook slowly.
Put the cubed eggplant into the clam juice and cook, stirring from time to time, for about 15 minutes.
Add the first 1/4 cup minced parsley and the minced chives and cook for 5 minutes more.
Add the chopped clams, grated Parmesan and the remaining 1/4 cup of fresh parsley.
Mix well and serve at once.
Do not overcook!