Stewed Eggplant (version II)

Melanzane a Fungetiello

4 1/2 pounds eggplant
olive oil for frying
parsley or basil, minced
10 ripe plum tomatoes, blanched, peeled and chopped.
1/4 pound black gaeta olives (you will likely want mild olives here)
2 tablespoons capers, rinsed
1 clove garlic, minced
salt

Dice the eggplant, salt it, and let it sit for an hour, then rinse the pieces and pat them dry. Fry them, about a third at a time, in hot oil, and drain them on absorbent paper.

Put 2 tablespoons of oil in a pot, sauté the garlic until it is golden, and stir in the tomatoes and the herbs. Simmer for ten minutes, then add the eggplant, capers and olives. Simmer for a few minutes more and itís ready.

These eggplants are also quite nice when used as a filling for stuffed peppers or tomatoes.



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