Vegetarian Sauteed Eggplant with Tomato-Garlic Sauce

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Vegetarian Sauteed Eggplant with Tomato-Garlic Sauce

 

1 eggplant

salt

extra virgin olive oil

10 oz. can tomatoes with liquid

1 chopped tomato

1 tbsp.omato paste

2 tbsps. water

2 tsps. mashed garlic

2 tsps. vinegar

 

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 tb 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.

Makes 4 servings.