EGGPLANT FROM JON'S GARDEN

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Eggplant from Jon's Garden image

Eggplant is something I very seldom eat or cook, and I had half a dozen beautiful little ones given to me by my son, Jon this week. So I searched my collection of cookbooks to find a recipe. I had thought I'd make Moussaka, but we had been eating hamburg this week already, and I wanted to make something simple with it. This was...

Provided by Beth M.

Categories     Vegetables

Time 30m

Number Of Ingredients 12

WASH, PEEL AND SLICE EGGPLANT. SPRINKLE WITH SALT AND DRAIN ON PAPER TOWELS, COVERED.
5-6 small eggplants, sliced and quartered.
1/3 c olive oil
1/2 large onion, chopped
2 clove garlic, chopped
2 Tbsp butter
2 c chopped tomatoes, canned are fine.
1 tsp salt
1 tsp freshly grated nutmeg
1/2 tsp black pepper
1 juice of one lemon, squeezed
1/2 c fresh parsley, chopped

Steps:

  • 1. Saute the eggplant in olive oil until golden brown, remove and keep warm in a bowl; add butter to pan and saute the onion and garlic. Return the eggplant to the pan, and add the tomatoes along with the juice,parsley, salt, pepper and nutmeg. Simmer about fifteen minutes,uncovered.

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