2 1/4 pounds eggplant
Peel the eggplant and slice lengthwise. Sprinkle salt on both sides of the eggplant slices and place them in a colander to drain Drain the tomatoes, reserving their liquid. Coarsely chop the tomatoes. (If using fresh tomatoes, peel, seed, and chop them).
salt and pepper
2 1/2 pounds canned tomatoes or 5 pounds fresh tomatoes
1 1/2 cloves garlic
1/4 cup dry white wine
1 1/2 tablespoons sugar
1 1/2 teaspoons fresh thyme
3 bay leaves
sunflower oil for frying
handful fresh parsley
Peel and mince the garlic. Place the tomatoes and garlic in a heavy pot, together with the wine, sugar, thyme, bay leaves, salt and pepper to taste. Cook gently for 30 minutes. Rinse the eggplant. Pat dry with paper towels. Heat the sunflower oil in a frying pan. Fry the eggplant on both sides, until brown. Add the eggplant to the tomato sauce. Add some water and simmer for 60 minutes, without stirring. Chop the parsley. Towards the end of the cooking time, add the chopped parsley. Serve hot or cold.
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