Yield: 6 Servings
Measure | Ingredient |
---|---|
3 pounds | Eggplant |
¾ cup | Butter |
5 cloves | Garlic |
3 tablespoons | Parsley, chopped |
1½ pounds | Tomatoes, peeled,strained OR |
1 tablespoon | Tomato paste + 1 c. water |
\N \N | Salt & pepper to taste |
1 cup | Water |
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.).