Sauteed eggplant with tomato-garlic sauce

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[edit] Description

This recipe is for 6 serves.

[edit] Ingredients

• 1 Eggplant
• Salt
• Extra Virgin Olive Oil
• 10 oz Can Tomatoes with liquid
• 1 Chopped tomato
• 1 tbsp Tomato Paste
• 2 tbsp Water
• 2 tsp Mashed garlic
• 2 tsp Vinegar

[edit] Directions

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