My recipe calls for saute'ing the eggplant in a pan w/ olive oil. Add lots of crushed garlic and salt to taste. Stir in a can of tomato paste and water till desired consitency. Then add fresh (or dried) basil, parsley and or marjoram. drizzle w/ balsamic vinegar, stir well, serve. Can be served hot, warm, or even cold. We eat this warm the first night and then left overs are like a cold eggplant salad/side dish. It's yummy-the secret is enough salt to taste, plenty of garlic and the balsamic vinegar is a must. There's no amounts for exact measuring-it's all by eye and taste.
Virtual Sefer Copyright © 1998, 1999 Brent Sims. All Rights Reserved.