Eggplants in oil and tomato sauceAppetizers In greek it is called Melitzanes sti katsarola me tomata. - 1 kg round eggplants - 2 - 3 tomatoes, peeled and cut in small pieces - 2 - 3 medium onions, cut in thin slices - 1 - 2 garlic cloves - 150 ml olive oil - parsley - A pinch of sugar - Pieces of graviera cheese - Wash the eggplants and cut them in cubes or along side in thin slices. - Salt them and let them stand for 1/2 hour. - Then, wash them and strain them well. - Saute the eggplants and the onions in a deep saucepan with the oil. - Add garlic, tomatoes, sugar, some parsley and some water and let them boil. - When eggplants are soft enough and water is absorbed lay thin pieces of graviera cheese and let them melt. |