Sauteed eggplant with tomato & onion topping

Yield: 4 Servings

Ingredients:

1 Eggplant trimmed
1 Onion chopped
3 tb Olive oil
2 cl Garlic minced
2 ea Tomatoes chopped
1 ts Oregano crushed
1/2 c Dry red wine
4 tb Grated Parmesan cheese
2 tb Parsley

Instructions:

Cut eggplant into 1/2 inch slides sprinkle with a little salt on both sides (to draw out water) and let slices drain in colander for 30 minutes. While eggplant is draining cook the onion in 1 tb olive oil over moderate heat stirring until golden; stir in garlic tomatoes oregano and wine and simmer stirring occasionally for 10 minutes or until liquid is almost evaporated. Stir in the Parmesan cheese parsley and salt and pepper to taste; transfer the topping to a bowl cover and keep warm. Brush salt from surfaces of eggplant rinse quickly and pat dry. In the skillet heat the remaining olive oil until hot but not smoking and cook the eggplant browning on one side then turn reduce heat and cook an additional 5 minutes or more until tender. Transfer to plate spoon the tomato and onion topping onto it and serve with additional cheese. Typed for you by Loren Martin Cyberealm BBS Watertown NY 315-786-1120