Stewed Eggplant

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Ingredients

2 onions, chopped
2 tomatoes, chopped
3 tablespoons olive oil
1 eggplant, peeled and sliced 1” thick
Handful of chopped parsley

Preparation
Saute onions and tomatoes in oil for 10 minutes. Add slices of eggplant. Cook and turn till barely soft, then cover and keep simmering till wanted. Sprinkle with chopped parsley before serving.

Adapted from Helen Nearing’s Simple Food for the Good Life.

Related Tags:

Eggplant • Olive Oil • Onions • Parsley • Tomatoes

Stewed Eggplant

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