Title: Sauteed Eggplant with Tomato-Garlic Sauce
Categories: Side Appetizer Turkish
Yield: 4 Servings

1		Eggplant
		Salt
		Extra virgin olive oil
10	oz	Can tomatoes with liquid
1		Chopped tomato
1	tb	Tomato paste
2	tb	Water
2	ts	Mashed garlic
2	ts	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 as part of a buffet.

Ayla Esen Algar, "The Complete Book of Turkish Cooking"

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