Eggplant stew
Instructions
Wash the eggplants, dry, cut into slices not too thin.
Sprinkle with salt and let them half an hour in a tilted plate because they lose the bitter water.
Meanwhile Peel the tomatoes, remove the seeds and cut into pieces.
Fine chopped garlic and parsley.
In a casserole put three tablespoons of olive oil, butter and onion sliced very thin.
Allow it to dry over low heat for a few minutes, add the rinsed and dried Aubergine.
Add the tomatoes, chopped parsley and garlic, salt and pepper, stir and cook on moderate fire until the eggplants are soft.
Withdrawn the vessel.
In a Holster beat the eggs with the lemon juice filtered to the colander and pour over eggplant.
Stir quickly so the egg mixture congeal but not veils as a cream aubergines.
Passed the fricassee on serving dish and serve immediately.
