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.).