Sauteed Eggplant with Tomato-Garlic Sauce

1. 1

   Cut stem off eggplant.

2. 2

   Remove stips of skin with a vegetable peeler.

3. 3

   Cut lengthwise in half, then crosswise into 1/4 inch thick slices.

4. 4

   Spread on a cookie sheet and sprinkle with lots of salt.

5. 5

   Put in a colander and set aside for 4 hours.

6. 6

   Rinse well and drain.

7. 7

   Heat oil in skillet and fry eggplant slices over a high heat until they are golden brown on all sides.

8. 8

   Drain.

9. 9

   Pour off all but 1 tablespoon olive oil.

10. 10

    Mash tomatoes with a fork and put into skillet.

11. 11

    Simmer, stirring often, 5 to 10 minutes, until they form a thin sauce.

12. 12

    Blend in tomato paste and water.

13. 13

    Cook 1 minute.

14. 14

    Stir in garlic and vinegar and remove from heat.

15. 15

    Arrange eggplant slices on a serving dish and pour over Serve warm as part of a buffet.

* Per serving · 4 servings · Values may vary.

No additional tips available.