Fried Eggplant Stew

1. 1

   Peel the eggplant and cut lenghtwise or into thin rounds.

2. 2

   Sprinkle the slices generously with salt and stack them in a pile to drain for 10 minute Rinse in cold water and dry.

3. 3

   Saute the eggplant in hot oil until glazed and golden on both sides.

4. 4

   Arrange the tomato slices over the eggplant.

5. 5

   Add the hot water and cook ,uncovered,over medium heat for 30 min or until the eggplant is soft and glazed with a rich ,brown gravy.

* Per serving · 4 servings · Values may vary.

No additional tips available.