Eggplant Potted with Butter

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Eggplant Potted with Butter

 

3 lb. eggplant, firm, young

3/4 cup butter or margarine 

4 medium garlic cloves, chopped

3 tbsps. parsley, chopped

1 1/2 lbs. tomatoes, ripe

salt and pepper to taste

1 cup water

 

Wash eggplant and remove stem & cap. Cut into 1 1/2 inch cubes and soak in

lightly salted water for 15 minutes. Rinse, drain and squeeze gently. Brown the

butter in a large pot or casserole dish. Add the eggplant cubes and turn 2 to 3

times until lightly browned on all sides. Add the garlic, cook until golden. Add

the parsley, tomatoes, salt, pepper and 1 cup of water. Simmer until all the

liquid is absorbed, approx. 35 to 45 minutes. Serves 6.

 

 

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