Melitzanes Katsarolas Voutirou (Potted Eggplant)

Course : Greek
Serves: 6
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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
1 teaspoon salt and pepper to taste
1 cup water

Preparation / Directions:

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.).

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