4 medium eggplants
8 tablespoons virgin olive oil
1 onion, chopped
6 ounces ripe tomatoes peeled, seeded and sliced
Cut the eggplant into very thick slices and place in platter. Cover generously with salt. Place a weight on top for one hour, then mash and set aside.
Prepare a soffritto with onion and tomatoes cooked in a saucepan with 2 tablespoons oil, (about 7-8 minutes) and set aside. Heat the remainder of the oil, add the eggplant, cook till almost done, and add the soffritto, toss well and continue to cook till the eggplants are tender but still crisp. Salt and pepper to taste. Serve warm or at room temperature