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.).