Sauteed Eggplant with Tomato-Garlic Sauce

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.