| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Greek | Greek, Vegetables | 6 | Servings |
INGREDIENTS
| 3 | lb | Eggplant |
| 3/4 | c | Butter |
| 5 | Garlic | |
| 3 | T | Parsley, chopped |
| 1 1/2 | lb | Tomatoes, peeledstrained OR |
| 1 | T | Tomato paste + 1 c. water |
| Salt & pepper to taste | ||
| 1 | c | Water |
INSTRUCTIONS
Peel the eggplants, cut into 1 1/2" cubes, and soak in lightly salted water for 15 min. Drain, and squeeze gently. Brown the butter in lge. pot. Add eggplant cubes and turn 2 to 3 times, to brown lightly on all sides. Add garlic; cook untill golden. Add parsley, tomatoes (or paste & water), salt & pepper, and the 1 cup water. Cover. Simmer until all liquid is absorbed and only the oil remains (30 to 45 min.). From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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