EGGPLANT STEW WITH BUTTER

Aubergin or else Eggplant is a vegetable that makes many tasty dishes. Many eggplant reciipes combine it with other vegetables or meat. This eggplant stew is simple and easy to make. It uses butter but the amount is small and devided on 4 dishes it is not that much. You can use olive oil instead of fresh butter but note that the taste of this stew is going to be changed.

INGREDIENTS:

1 kg. eggplants

100 gr. fresh butter

1 onion grated

6-7 cloves garlic, whole

4 tablespoons olive oil

2 cups (400ml) fresh tomatoes, chopped

1 teaspoon sugar

1 teaspoon vinegar

salt, pepper to taste

Wash the eggplants, do not peel them but thick slice them.
Heat the butter and olive oil in a bigger pan, saute the eggplants for 5 minutes.
If the pan is not big enough saute in batches, at the end take out the eggplants in a bowl.
Now add garlic and onion, fry for 2 minutes, put the eggplans back in the pot, add the tomatoes, sugar, vinegar, salt and pepper when it starts boilng, cover the pot, lower the heat and simmer for 30 minutes.

Serve warm, with yogurt or feta cheese.