Sauteed Eggplant with Tomato-Garlic Sauce Italian

[Guest guest]

Sauteed Eggplant with Tomato-Garlic Sauce

 

1 eggplant

salt

extra virgin olive oil EVOO

14 oz. can tomatoes with liquid

1 chopped tomato

1 tbsp. tomato paste

2 tbsps. water

2 tsps. mashed garlic

2 tsps. vinegar

 

Cut stem off eggplant. Remove stips of skin with a

vegetable peeler.

Cut lengthwise in half, then crosswise into 1/4 " 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 with cooked hot pasta or top rice with it. Serves 4.

 

Hummus and Pesto Recipes

 

hummus-and-pesto-recipes/

 

 

______________________________\

____

Shape in your own image. Join our Network Research Panel today!

http://surveylink./gmrs/_panel_invite.asp?a=7