Yield: 6 Servings
|3 tablespoons||Parsley, chopped|
|1½ pounds||Tomatoes, peeled,strained OR|
|1 tablespoon||Tomato paste + 1 c. water|
|Salt & pepper to taste|
Peel the eggplants, cut into 1½" cubes, and soak in lightly salted water for 15 min. Drain, and squeeze gently. Brown the butter in lge. pot.
Add eggplant cubes and turn 2 to 3 times, to brown lightly on all sides.
Add garlic; cook untill golden. Add parsley, tomatoes (or paste & water), salt & pepper, and the 1 cup water. Cover. Simmer until all liquid is absorbed and only the oil remains (30 to 45 min.).
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini