1. Peel eggplant and cut in 1/2 inch cubes. 2. In heavy skillet, heat oil and butter and saute eggplant until lightly browned. Remove. 3. Saute onion and garlic until soft. 4. Return eggplant and add can of tomatoes, drained. 5. Add parsley, lemon juice and the spices. 6. Bring to a boil, reduce heat and simmer 15 minutes. 7. Sprinkle with feta cheese 8. Serve over rice or wide egg noodles. ---------------------------------------------------------------------------
Nutrition
Ingredients
