Stewed Eggplant And Tomatoes
- 1/4 c. butter
- 1 sm sweet onion, minced
- 1 x eggplant, peeled and cut into 1-inch cubes
- 4 x ripe tomatoes, peeled, seeded and minced
- 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 min. Rinse in a colander with cool water and pat dry. Heat butter in a large saucepan and saute/fry onion till tender. Add in eggplant, tomatoes, oregano, thyme and salt and pepper. Cover and simmer over low heat stirring frequently for 45-60 min.
- Chefs Notes: Not much room for improvement here.
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