Technical Stages :

• Peel the eggplants and cut them in 1 cm-thick (0,39 inch) slices. Put them in a large dish and salt. Leave for 30 minutes to 1 hour so they will lose their bitter juices.
• Rinse in running cold water and drain.
• Peel the onion, wash and mince it. Melt the butter in a pot, add the onion and sweat it for 5 minutes, without letting it turn colored.
• Add the eggplant slices, stir. Peel and seed the tomatoes and add them to the mix.
• Season with salt and pepper.
• Cover and cook over medium heat for 30 minutes.
• If there is still too much liquid at the end, remove the lid and increase the heat.
• Serve warm.