Stewed Eggplant and Tomatoes

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#5166

serves/makes:

ready in:
1-2 hrs

1 review

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, to taste

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.