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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
2 tablespoon(s) butter |
1 whole(s) eggplant, cut into 1 dice |
2 tablespoon(s) olive oil |
1 onion, sliced into rings |
1/2 teaspoon(s) oregano, dried |
2 tablespoon(s) parmesan cheese, shredded |
salt & pepper, to taste |
1/2 teaspoon(s) savory |
3-4 tomatoes, cut in eighths |
Directions:
1. Heat olive oil and butter over medium heat until hot.
2. Add onion rings and lower heat, cooking until soft and starting to brown, about 8-10 mins.
3. Add savory and oregano, stirring into onions.
4. Add eggplant and stir well. Let eggplant cook without stirring for about 8-10 mins. until browned on one side. Turn eggplant and repeat, browning both sides.
5. Add tomatoes and season with salt and pepper. Cook, stirring occasionally until tomatoes soften and give up their juices.
6. Sprinkle with parmesan cheese. Let cheese melt a little.
7. Serve it up!
8. Can be eaten as a side dish or spread onto baguettes for an appetizer.
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