Recipe - Sauteed Eggplant Wtomato-Garlic Sauce

1 Eggplant
Salt
Extra virgin olive oil
1 cn (10oz) tomatoes with liquid
1 Chopped tomato
1 tablespoon Tomato paste
2 tablespoon Water
2 teaspoon Mashed garlic
2 teaspoon Vinegar

Date: Sat, 6 Apr 1996 20:11:50 0500

From: Wendy Lockman wlockman@ra1.randomc.com

Source: Ayla Esen Algar, "The Complete Book of Turkish Cooking"

Cut stem off eggplant. Remove stips of skin with a vegetable peeler. Cut
lengthwise in half, then crosswise into 1/4" thick slices. Spread on a
cookie sheet & sprinkle with lots of salt. Put in a colander & set aside
for 4 hours.

Rinse well & drain. Heat oil in skillet & fry eggplant slices over a high
heat till they are golden brown on all sides. Drain.

Pour off all but 1 tablespoon olive oil. Mash tomatoes with a fork & put into
skillet. Simmer, stirring often, 5 to 10 minutes, until they form a thin
sauce. Blend in tomato paste & water. Cook 1 minute. Stir in garlic &
vinegar & remove from heat.

Arrange eggplant slices on a serving dish & pour over sauce. Serve warm as
part of a buffet.

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