Sauteed Eggplant with Tomato-Garlic Sauce
Cut stem off eggplant.
Remove stips of skin with a vegetable peeler.
Cut lengthwise in half, then crosswise into ¼ inch thick slices.
Spread on a cookie sheet and sprinkle with lots of salt.
Put in a colander and set aside for 4 hours.
Rinse well and drain.
Heat oil in skillet and fry eggplant slices over a high heat until they are golden brown on all sides.
Pour off all but 1 tablespoon olive oil.
Mash tomatoes with a fork and put into skillet.
Simmer, stirring often, 5 to 10 minutes, until they form a thin sauce.
Blend in tomato paste and water.
Cook 1 minute.
Stir in garlic and vinegar and remove from heat.
Arrange eggplant slices on a serving dish and pour over Serve warm as part of a buffet.