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Stewed Eggplant (Aubergine) and Tomatoes

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“This came from an internet site. Always looking for new recipes for garden tomatoes.”
READY IN:
1hr 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place eggplant in a bowl and sprinkle with salt to draw out excess moisture for about 30 minutes.
  2. Rinse in a colander with cold water and pat dry.
  3. Melt butter in a large saucepan and saute onion until tender.
  4. Add eggplant, tomatoes, oregano, thyme and salt and pepper.
  5. Cover and simmer over low heat stirring frequently for 45-60 minutes.

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