Sautéed Eggplant with Tomato & Garlic

Side dish, Appetizers, Turkish (Surprisingly delicious!)

Yield: 4 servings

• 1 Eggplant
• Salt
• Extra virgin olive oil
• 10 oz Can tomatoes with liquid
• 1 Chopped tomato
• 1 tbs. Tomato paste
• 2 tbs. Water
• 2 tsp. Mashed garlic
• 2 tsp. Vinegar
• 4 lettuce leaves

Cut stem off eggplant. Remove strips 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 tbs. 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 lettuce leaves on a serving dish & pour over sauce.

Serve warm as part of a buffet.