1 teaspoon softened butter or margarine
2 small onion, chopped
3 Japanese Eggplant -thinly sliced
2 medium tomatoes, chopped
salt and pepper to taste
In a large non-stick skillet or wok, melt 1 softened teaspoon butter or margarine over medium heat; add 2 small, chopped, onion, and cook, stirring until softened.
Add 3 Japanese Eggplant eggplant, thinly sliced and cook for 5 minutes.
Add 2 medium chopped tomatoes cook for 3-5 minutes or until Eggplant is crisp but tender.
Season with salt and pepper, to taste. Serve with rice.
If Japanese or Asian style eggplants are unavailable-regular eggplants will suffice