Instructions: 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.).

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