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| 1 | eggplant |
| | salt |
| | olive oil extra virgin |
| 1 Dose | (10-oz) tomatoes with liquid |
| 1 | tomato chopped |
| 1 Esslöffel | tomato paste |
| 2 Esslöffel | water |
| 2 Teelöffel | Mashed garlic |
| 2 Teelöffel | vinegar |
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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.
From the MealMaster recipe list. Downloaded from Glen's Mm Recipe Archive,
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