Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea Eggplant
Salt
Extra virgin olive oil
10 oz Can tomatoes with liquid
1 ea 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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