Eggplant Potted with Butter

Wash eggplant and remove stem & cap. Cut into 1½ inch cubes and soak in lightly salted water for 15 minutes. Rinse, drain and squeeze gently. Brown the butter in a large pot or casserole dish. Add the eggplant cubes and turn 2 to 3 times until lightly browned on all sides. Add the garlic; cook until golden. Add the parsley, tomatoes, salt, pepper and 1 cup of water. Simmer until all the liquid is absorbed, approx. 35 to 45 minutes.

Your Eggplant Potted with Butter is ready. Bon appetit!