Sauteed Eggplant with Tomato-Garlic Sauce
Yield
4 servingsPrep
4 hrsCook
20 minReady
4 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggplant
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
olive oil, extra-virgin
|
*
|
| 10 | ounces |
tomatoes, canned with juice
|
|
| 1 | each |
tomatoes
chopped |
|
| 1 | tablespoon |
tomato paste
|
|
| 2 | tablespoons |
water
|
|
| 2 | teaspoons |
garlic
mashed |
|
| 2 | teaspoons |
vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggplant
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
olive oil, extra-virgin
|
*
|
| 289 | ml/g |
tomatoes, canned with juice
|
|
| 1 | each |
tomatoes
chopped |
|
| 15 | ml |
tomato paste
|
|
| 3E+1 | ml |
water
|
|
| 1E+1 | ml |
garlic
mashed |
|
| 1E+1 | ml |
vinegar
|
|
Directions
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.
Drain.
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.
