Recipes / Eggplant

Japanese Eggplant Sauté

1 teaspoon butter, softened
2 small onion, chopped
3 Japanese eggplant, thinly sliced
2 medium tomatoes, chopped
Slt and pepper to taste

In a large non-stick skillet or wok, melt butter, over medium heat; add chopped onion and cook, stirring until softened. Add eggplant and cook for 5 minutes.
Add tomatoes, and cook for 3 to 5 minutes or until eggplant is crisp-tender. Season with salt and pepper, to taste. Serve with rice.

Serves 4.

From home.att.net/~ashburysaubergines.

<< Eggplant & Pepper Hero | Main | Stir-Fried Eggplant >>