1 large eggplant
1 med. onion
4 tbsp. butter
2 med. tomatoes, sliced
1 1/2 tsp. salt
1 tsp. oregano, crumbled
1/4 tsp. pepper
1/2 c. sour cream
2 tbsp. chipped parsley

Cut eggplant into 1 inch cubes. Saute eggplant and onion in butter for 10 minutes. Stir in tomatoes, salt, oregano and pepper. Cook slowly for 10 minutes until tender; lightly stir in sour cream and parsley. Serves 6.