Stewed Eggplant (Aubergine) and Tomatoes |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This came from an internet site. Always looking for new recipes for garden tomatoes. Ingredients:
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 teaspoon fresh oregano |
1 teaspoon fresh thyme |
salt and pepper |
Directions:
1. Place eggplant in a bowl and sprinkle with salt to draw out excess moisture for about 30 minutes.
2. Rinse in a colander with cold water and pat dry.
3. Melt butter in a large saucepan and saute onion until tender.
4. Add eggplant, tomatoes, oregano, thyme and salt and pepper.
5. Cover and simmer over low heat stirring frequently for 45-60 minutes.
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