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Eggplant, Saute, Aux Fines Herbes

Remove the stem and neatly peel a medium, sound eggplant. Cut it into four even quarters, then into pieces quarter of an inch thick. Heat in a black frying pan two light tablespoons melted butter and add the eggplant. Season with half teaspoon salt and two saltspoons white pepper and fry for fifteen minutes, being careful to toss quite frequently meanwhile. Mix together half teaspoon finely chopped parsley with quarter teaspoon chopped chervil and quarter teaspoon chopped chives, and sprinkle it equally over the eggplants; gently toss a little longer. Dress on a hot vegetable dish and serve.