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Categories:Viewed: 7 - Published at: 3 years ago
Ingredients
- 1 medium eggplant
- 1/4 cup olive oil
- 2 tablespoons butter
- 1 cup onion, chopped
- 2 garlic cloves, crushed
- 1 (16 ounce) can tomatoes, diced
- 1/2 cup parsley, chopped
- 1/4 cup lemon juice
- 1 teaspoon nutmeg
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup feta cheese, crumbled
Method
- Peel eggplant and cut in 1/2 inch cubes.
- In heavy skillet, heat oil and butter and saute eggplant until lightly browned. Remove.
- Saute onion and garlic until soft.
- Return eggplant and add can of tomatoes, drained.
- Add parsley, lemon juice and the spices.
- Bring to a boil, reduce heat and simmer 15 minutes.
- Sprinkle with feta cheese
- Serve over rice or wide egg noodles.
