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

Chefs Notes: Not much room for improvement here.

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