Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Eggplant with Tomato & Garlic Sauce




Source of Recipe


From How to Cook Eggplant to Tender, Silky Perfection


List of Ingredients




Serves four.

1 medium globe eggplant (about 1-1/4 lb.)


Salt


Olive oil for frying


1-1/2 lb. sweet, ripe tomatoes, peeled and chopped (to yield 3 cups)


1 heaping tsp. minced garlic


2-1/2 tsp. red-wine vinegar; more as needed



Recipe



Fry the eggplant: Partially peel the eggplant lengthwise, leaving 1/2-inch stripes of skin. Remove the stem. For large eggplant, quarter it lengthwise first. Slice the eggplant just thicker than 1/4 inch. Sprinkle generously with salt and let stand in a colander for about 1 hour. Rinse the eggplant thoroughly and firmly squeeze each slice dry, patting with paper towels. In a large skillet over high heat, warm about 1/2 cup olive oil until very hot. Fry the eggplant slices a single layer at a time until rich brown on both sides, 1 to 2 min. per side; use more oil if needed. Drain on paper towels.

Make the sauce: Discard the oil from the pan and wipe it clean. Warm 1 Tbs. olive oil over medium heat. Add the tomatoes and sprinkle with a little salt; simmer, mashing the tomatoes with a fork, until they form a sauce and are no longer liquidy, about 15 min. Stir in the garlic and vinegar; remove from the heat.

Fan the eggplant slices on a platter and coat with the tomato sauce. Let cool and then refrigerate for at least a day. Serve cold or at room temperature.