Makes 6 servings
1 eggplant, about 1 pound
1 1/2 teaspoons salt, divided
1/4 cup melted butter
1 medium sweet onion, chopped
3 Roma tomatoes
1/2 teaspoon dried leaf oregano or 1-1/2 teaspoons of fresh oregano
1/4 teaspoon black pepper
1/2 cup sour cream
2 tablespoons chopped fresh parsley
Remove the skin from the eggplant and cut into 1-inch thick slices and then into 1-inch
cubes. Sprinkle the cubed eggplant with 1/2 teaspoon of the salt and let sit for 15 minutes.
Rinse and pat dry with a paper towel.
Heat a large skillet over medium high heat and add the butter. Add the eggplant cubes
and onion. Turn up the heat and sauté for about 10 minutes.
While the eggplant is sautéing, core and chop the tomatoes. After the 10 minutes, add
the tomatoes, remaining salt, oregano and pepper. Lower heat and cook an additional 5
minutes. Remove from heat and let cool slightly. Add the sour cream and fresh parsley.