|Onion||1 Medium, chopped|
|Butter/Margarine||1⁄4 Cup (4 tbs) (1/2 Stick)|
|Tomatoes||2 Medium, thinly sliced|
|Salt||1 1⁄2 Teaspoon|
|Oregano leaf||1 Teaspoon, crumbled|
|Seasoned pepper||1⁄4 Teaspoon|
|Dairy sour cream||1⁄2 Cup (8 tbs) (From An 8 Ounce Carton)|
|Chopped parsley||2 Tablespoon, chopped|
1. Pare the eggplant; cut in 1-inch-thick slices, then 1-inch cubes.
2. Saute eggplant and onion in butter or margarine in a large skillet for 10 minutes, or till crisply tender.
3. Stir in tomatoes, salt, oregano and pepper. Cover and cook slowly for 10 minutes, or until vegetables are tender; remove from heat.
4. Stir 1/2 cup hot vegetables with sour cream into a small bowl; stir into remaining hot vegetables with parsley. Spoon into a heated serving bowl.