Eggplant and Mushrooms with Wild Rice

Heat butter and 1 tablespoon of olive oil in a large skillet. Add the eggplant and fry until tender about 5 minutes. Remove eggplant from the skillet and keep warm.

Add the remaining 2 tablespoons of olive oil to the skillet and fry the onion and mushrooms until tender about 5 minutes. Return the eggplant to the pan and season with garlic salt pepper and Italian seasoning. Cook and stir for one minute to blend the flavors.

Stir in the chicken broth and simmer for about 5 minutes until most of the liquid is reduced or absorbed. Stir in cream of mushroom soup half-and-half cream and cooked wild rice. Simmer over low heat for 15 minutes stirring occasionally. Taste and adjust seasoning with salt and pepper if desired.