Ingredients: 8 tbsp. butter 4 tbsp. fresh parsley, finely chopped 1 tsp. garlic, crushed 1 tsp. salt 1 tsp. black pepper 2 tbsp. lemon verbena, finely chopped 1 lb. eggplants, thickly sliced widthwise 1 cup cherry tomatoes Directions:1. Melt butter in a pan. Add eggplant slices and fry for 5 minutes on each side until soft and brown. Drain on paper towels. Repeat with all slices. 2. Add cherry tomatoes and cook for 3 minutes stirring gently until tender. Remove and set aside. 3. Fry parsley, garlic, salt, black pepper and lemon verbena for 3 minutes until parsley has turned dark green. Add eggplant slices and tomatoes. Reheat for 3 minutes. Serve hot with crusty bread and an eggy potato salad for a complete meal. |