• 3 Eggplants
• A Pint of Tomatoes
• A Square Inch of Ham

Parboil the eggplant for about thirty minutes. Take out of the boiling water and let them cool slightly. Then skin and cut into pieces half an inch square. Chop two onions very fine. Take one tablespoonful of butter, and brown the onion in it. As it browns, add tomatoes, chopped fine. Add the square