Buttered Eggplant
Ingredients
- 1 1/4 kg eggplant
- 100 grams butter/margarine
- 650 gm tomatoes or about 1-2 cups tomato sauce
- 3-5 cloves garlic
- 3 tbsp chopped parsley
- salt
- pepper
Instructions
Slice eggplant. Put in a bowl, submerge with water, and add some salt and leave for about 15-20 minutes. On a pot, melt the butter. Add the eggplant, and flip a few times, to saute them lightly. Add the garlic, and simmer until it gets light-brown in color. Add the tomato paste, and 1 cup of water, the parsley, and a bit of salt and pepper. Cover and let simmer about an hour, till everything but the butter is absorbed/evaporated.
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