Stewed Eggplant (Aubergine) and Tomatoes

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READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 saute onion until tender.
  • Add eggplant, tomatoes, oregano, thyme and salt and pepper.
  • Cover and simmer over low heat stirring frequently for 45-60 minutes.
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