1.25 kg eggplant
100 gram butter/margarine
650 gm tomatoes or about 1-2 cups tomato sauce
3-5 cloves garlic
3 tbsp chopped parsley
Slice eggplant. Put in a bowl, submerge with water, and add some
salt and leave for about 15-20 minutes.
On a pot, melt the butter. Add the eggplant, and flip a few times,
to saute them lightly. Add the garlic, and simmer until it gets
light-brown in color. Add the tomato paste, and 1 cup of water,
the parsley, and a bit of salt and pepper. Cover and let simmer
about an hour, till everything but the butter is absorbed/evaporated.