Sauteed eggplant with tomato-garlic sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Eggplant | |
| Salt | ||
| Extra virgin olive oil | ||
| 10 | ounces | Can tomatoes with liquid |
| 1 | Chopped tomato | |
| 1 | tablespoon | Tomato paste |
| 2 | tablespoons | Water |
| 2 | teaspoons | Mashed garlic |
| 2 | teaspoons | Vinegar |
Directions
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.
Ayla Esen Algar, "The Complete Book of Turkish Cooking"