Recipe Archives->Vegetables->Sauteed Eggplant

Buttered Eggplant

1.25 kg eggplant
100 gram butter/margarine
650 gm tomatoes or about 1-2 cups tomato sauce
3-5 cloves garlic
3 tbsp chopped parsley
salt
pepper

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.

Printable version: sauteed-eggplant.txt.