Stewed Eggplant (Aubergine) and Tomatoes

This came from an internet site. Always looking for new recipes for garden tomatoes.

• Ready In: 1 hr 10 mins
• Serves: 4

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.