This is a print preview of "Stewed Eggplant And Tomatoes" recipe.

Stewed Eggplant And Tomatoes Recipe
by Global Cookbook

Stewed Eggplant And Tomatoes
Rating: 0/5
Avg. 0/5 0 votes
  Servings: 1


  • 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


  1. 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.
  2. Chefs Notes: Not much room for improvement here.