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1
Place eggplants on double thickness of paper towels.
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2
Salt generously.
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3
Let stand 1 hour.
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4
Pat dry with paper towels.
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5
Cut 2 deep incisions in each eggplant.
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6
Using tip of knife, push 1 mint leaf and 1 garlic sliver into each incision.
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7
Pour 2 cups oil into heavy medium saucepan and heat to 375F.
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8
Add eggplants in batches and fry until deep golden brown, turning occasionally, about 4 minutes.
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9
Transfer eggplants to paper towels and drain.
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10
Blanch tomatoes in pot of boiling water for 20 seconds.
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11
Drain.
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12
Peel tomatoes.
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13
Cut tomatoes in half; squeeze out seeds.
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14
Chop tomatoes; set aside.
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15
Heat 4 tablespoons extra-virgin olive oil in large pot over high heat.
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16
Add 2 flattened garlic cloves; saute until light brown, about 3 minutes.
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17
Discard garlic.
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18
Add onion; saute until translucent, about 5 minutes.
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19
Add reduced to 3 cups, stirring occasionally, about 20 minutes.
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20
Mix capers and 3 tablespoons extra-virgin olive oil into sauce.
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21
Season with salt and pepper.
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22
Reduce heat.
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23
Add eggplants.
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24
Simmer 5 minutes, spooning sauce over eggplants occasionally.
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25
Spoon sauce onto platter.
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26
Top with eggplants.
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27
Serve warm or at room temperature.
