Eggplant with Garlic
 
2 kg  of large, round aubergine (egg plant), cut into slices about
2.5   cm
  thick, salted
  olive oil for frying or basting
2 kg  of ripe tomatoes, peeled, cut in half, deseeded and grated salt
  to taste
  freshly ground black pepper
1/2 tsp  sugar
2 - 3 Tbsp  vinegar or sweet red wine (mavrodaphne)
1 head  of garlic cleaned and finely chopped
 
preheat the oven to 190 c. sprinkle the aubergine slices with salt 
and place in a colander to drain and remove any bitterness, 
approximately 40 minutes to 2 hours. rinse well and pat dry. heat 
approximately 2.5 cm of olive oil in a pan and lightly fry the 
aubergine in batches, taking care not to burn them. drain on 
absorbent paper. in a saucepan, add water and simmer the tomatoes 
with salt, pepper and sugar until the mixture reduces and a thick 
sauce forms. stir the vinegar or sweet red wine into the sauce. 
 
in an ovenproof dish, layer the aubergine slices sprinkling each one 
with chopped garlic. finally, pour the sauce over the aubergine and 
bake for 30 minutes in the oven or cook over an element for 20 
minutes. this dish should not be thin and runny, and is best served 
warm. it goes well with fresh bread, feta cheese and wine. 
 
note: if you would rather not fry the aubergine slices in so much 
oil, you can brush them with the oil and grill them. also, for a 
milder garlic taste, add the garlic to the sauce and simmer. 
 
by dionysis vitsos 
http://www.gourmed.gr/greek-recipes/eggplant/show.asp?recid=575 
 
-- 
(ID: 11982) Mirror: rec.food.recipes: Thu, Jul 3, 2003


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