Sauteed eggplant w/tomato-garlic sauce

Yield: 4 Servings

Measure Ingredient
1 \N Eggplant
\N \N Salt
\N \N Extra virgin olive oil
1 can (10-oz) tomatoes with liquid
1 \N Chopped tomato
1 tablespoon Tomato paste
2 tablespoons Water
2 teaspoons Mashed garlic
2 teaspoons Vinegar

Date: Sat, 6 Apr 1996 20:11:50 -0500 From: Wendy Lockman <wlockman@...> Source: Ayla Esen Algar, "The Complete Book of Turkish Cooking" Cut stem off eggplant. Remove stips of skin with a vegetable peeler. Cut lengthwise in half, then crosswise into ¼" 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.

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