Eggplant Potted with Butter
Author: Kitchens
  • 3 pounds eggplant, firm and young
  • 3/4 Cup butter
  • 4 medium cloves garlic, chopped
  • 3 Tablespoons parsley, chopped
  • 1 1/2 pounds tomatoes, ripe
  • salt and pepper to taste
  • 1 Cup water
  1. Wash eggplant and remove stem & cap. Cut into 1 1/2 inch cubes and soak in lightly salted water for 15 minutes. Rinse, drain and squeeze gently. Brown the butter in a large pot or casserole dish. Add the eggplant cubes and turn 2 to 3 times until lightly browned on all sides. Add the garlic; cook until golden. Add the parsley, tomatoes, salt, pepper and 1 cup of water. Simmer until all the liquid is absorbed, approx. 35 to 45 minutes.
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