Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        eggplant
     3/4  cup           butter
  50      milliliters   garlic
   3      tablespoons   parsley -- chopped
   1 1/2  pounds        tomatoes -- peeled, strained or
   1      tablespoon    tomato paste + 1 cup water
                        salt and pepper to taste
   1      cup           water

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.).