extra virgin olive oil
1 can tomatoes with liquid, (10 ounces)
1 chopped tomato
1 tablespoon tomato paste
2 tablespoons water
2 teaspoons mashed garlic
2 teaspoons vinegar
Cut stem off eggplant. Remove strips of skin with a vegetable peeler. Cut lengthwise in half, then crosswise into 1/4-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 till 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 sauce. Serve warm as part of a buffet.