Stewed Eggplant (Aubergine) And Tomatoes - cooking recipe

Ingredients

1/4 cup butter
1 small sweet onion, chopped
1 eggplant, peeled and cut into 1 inch cubes
4 ripe tomatoes, peeled, seeded and chopped
1 teaspoon fresh oregano
1 teaspoon fresh thyme
salt and pepper

Preparation

Place eggplant in a bowl and sprinkle with salt to draw out excess moisture for about 30 minutes.
Rinse in a colander with cold water and pat dry.
Melt butter in a large saucepan and saute onion until tender.
Add eggplant, tomatoes, oregano, thyme and salt and pepper.
Cover and simmer over low heat stirring frequently for 45-60 minutes.