Melitzanes Katsarolas Voutirougreek, vegetables 3 lb eggplant 3/4 cup butter 5 centiliter garlic 3 tablespoon parsley, chopped 1 1/2 lb tomatoes, peeled,strained or 1 tablespoon tomato paste + 1 c. water 1 salt & pepper to taste 1 cup water 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.). |
