Name: Buttered Eggplant
Ingredients: 1 1/4 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

Buttered Eggplant

Ingredients

1 1/4 kg eggplant
100 grams butter/margarine
650 gm tomatoes or about 1-2 cups tomato sauce
3-5 cloves garlic
3 tbsp chopped parsley
salt
pepper

Instructions

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.