Sauteed Eggplant With Tomato-garlic Sauce

Title: SAUTEED EGGPLANT WITH TOMATO-GARLIC SAUCE

Categories: Side dish, Appetizers, Turkish

Yield: 4 servings

1 ea Eggplant

Salt

Extra virgin olive oil

10 oz Can tomatoes with liquid

1 ea Chopped tomato

1 tb Tomato paste

2 tb Water

2 ts Mashed garlic

2 ts 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.

Ayla Esen Algar, "The Complete Book of Turkish Cooking" --