Description Edit

This recipe is for 6 servings.

Ingredients Edit

Directions Edit

  1. Cut stem off eggplant.
  2. Remove strips of skin with a vegetable peeler.
  3. Cut lengthwise in half, then crosswise into ¼" thick slices.
  4. Spread on a cookie sheet and sprinkle with lots of salt.
  5. Put in a colander and set aside for 4 hours.
  6. Rinse well and drain.
  7. Heat oil in skillet and fry eggplant slices over a high heat till they are golden brown on all sides.
  8. Drain.
  9. Pour off all but 1 tbsp olive oil.
  10. Mash tomatoes with a fork and put into skillet.
  11. Simmer, stirring often, 5 to 10 minutes, until they form a thin sauce.
  12. Blend in tomato paste and water.
  13. Cook 1 minute.
  14. Stir in garlic and vinegar and remove from heat.
  15. Arrange eggplant slices on a serving dish and pour over sauce.
  16. Serve warm as part of a buffet.

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