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  Melitzanes katsarolas voutirou (potted eggpl
 
Yield: 6 Servings
 
3 lb Eggplant      3/4 c Butter
5 cl Garlic      3 tb Parsley chopped
1 1/2 lb Tomatoes peeled strained OR      1 tb Tomato paste + 1 c. water Salt & pepper to taste
1 c 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.).

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