Preparation:
Peel the eggplants, cut into 1 1/2" cubes, and soak in lightly salted water for 15 minutes Drain, and squeeze gently. Brown the butter in large pot. Add eggplant cubes and turn 2 to 3 times, to brown lightly on all sides.
Add garlic; cook until golden. Add parsley, tomatoes (or paste and water), salt and pepper, and the 1 cup water. Cover. Simmer until all liquid is absorbed and only the oil remains (30 to 45 min.). |
