Skillet Eggplant

1. 1

   Peel eggplant and cut into 1-inch cubes.

2. 2

   Saute eggplant and onion in butter or margarine in large frying pan for 10 minutes or until barely tender.

3. 3

   Stir in tomatoes, salt, oregano and pepper; cover.

4. 4

   Cook slowly over medium heat for 10 minutes or until vegetables are tender.

5. 5

   Remove from heat.

6. 6

   Stir in sour cream and parsley.

7. 7

   Yields 6 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.