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Eggplant, Lyonnaise

Peel and cut an eggplant in half-inch-square pieces, lift them up and drain on a cloth. Cut a medium onion in half, then finely slice it and fry in frying pan with two tablespoons melted butter for six minutes, occasionally stirring meanwhile, then add eggplant. Season with a teaspoon salt and half teaspoon pepper and slowly cook for fifteen minutes. Pour in a tablespoon vinegar and half teaspoon freshly chopped parsley, toss well, cook for two minutes, dress on a hot, deep dish and serve.