Eggplant, Red Pepper And Mushrooms - cooking recipe

Ingredients

1/4 cup chicken broth
1 garlic clove, minced
1/4 cup scallion, sliced
6 cups eggplants, diced in 1 inch cubes
1 red bell pepper, cored and chopped
1 cup mixed mushrooms, sliced
1/2 teaspoon black pepper
1 1/2 tablespoons parmesan cheese, grated

Preparation

Heat broth in large saucepan. Add garlic, half the scallion, eggplant and red bell pepper and saute till the scallion begins to soften, about 4 minutes.
Add mushrooms and black pepper and continue sauteeing till eggplant is tender, 5 minutes.
Stir in Parmesan, serve and sprinkle with remaining scallions.