Stewed Eggplant and Tomatoes

[Guest guest]

Stewed Eggplant and Tomatoes

 

1/4 cup butter

1 small sweet onion, chopped

1 eggplant, peeled and cut into 1-inch cubes

4 ripe tomatoes, peeled, seeded and chopped

1 tsp. fresh oregano

1 tsp. fresh thyme

Salt and pepper to taste

 

Place eggplant in a bowl and sprinkle with salt

to draw out excess moisture for about 30 minutes.

Rinse in a colander with cold water and pat dry.

Melt butter in a large saucepan and saute onion

until tender.

Add eggplant, tomatoes, oregano, thyme and salt and pepper.

 

Cover and simmer over low heat stirring frequently

for 45-60 minutes.

 

 

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