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"

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