Stewed Eggplant and Tomatoes

(3 votes)

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 to taste

Place eggplant in a bowl and sprinkle with salt to draw out excess moisture for about 30 minutes. Rinse in a colander with cold water and pat dry. Melt butter in a large saucepan and sauté onion until tender. Add eggplant, tomatoes oregano, thyme and salt and pepper. Cover and simmer over low heat stirring frequently for 45 to 60 minutes.


fantastic for a meat free meal
Anonymous, Houston TX

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