Peel the eggplants, cut into 1 1/2" cubes, and soak in lightly salted water for 15 min. Drain, and squeeze gently. Brown the butter in lge. pot. Add eggplant cubes and turn 2 to 3 times, to brown lightly on all sides. Add garlic; cook untill golden. Add parsley, tomatoes (or paste & water), salt & pepper, and the 1 cup water. Cover. Simmer until all liquid is absorbed and only the oil remains (30 to 45 min.).
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|Serving Size: 1 Serving (388g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 211 (81%)|
|Amt Per Serving||% DV|
|Total Fat 23.5g||31 %|
|Saturated Fat 14.7g||73 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 1g|
|Cholesterol 61mg||19 %|
|Sodium 194.8mg||7 %|
|Potassium 532.2mg||14 %|
|Total Carbohydrate 13.6g||4 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 5.9g|
|Protein 2.7g||4 %|
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Calories per serving: 261
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