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Melitzanes Katsarolas Voutirou (potted Eggpl

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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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