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| Braised Eggplant with Tomatoes |
Ingredients
3 medium eggplant
4 tablespoons salt
2 teaspoons salt
6 medium onion (peeled, sliced 1/8)
5 medium tomato (fresh, ripe, peeled)
8 tablespoons olive oil
6 large garlic cloves (peeled)
2 tablespoons parsley (finely chopped)
Cooking Instructions
Firstly with a knife, cut off the stem and peel each eggplant lengthwise, leaving four evenly spaced one inch wide strips of peel intact. Slicing between the strips, cut each one in half. Cut side up, make three inch long lengthwise slashes through the thickest part of each half, spacing the slashes almost one inch apart. Sprinkle the eggplants with one tablespoon of salt and arrange them in three layers in a large flat bowl. Pour in enough cold water to cover them by one inch, weight with a heavy casserole, and let the eggplants rest at room temperature for at least thirty minutes. Meanwhile, drop the onion rings into a large colander set in a deep plate. Sprinkle the onions with three tablespoons of the salt, turning them almost with a spoon to coat them evenly. Let stand at room temperature for at least thirty minutes, later rinse the onions under warm running water and squeeze them gently but completely dry. Place them in a bowl, add tomatoes and remaining two teaspoons of salt and toss together thoroughly. Pour two tablespoons of the oil into a heavy casserole large enough to hold the eggplants in one layer. Drain the eggplants, rinse them under cold water and pat dry with paper towels. Arrange the eggplants cut side up in the casserole. Force as much of the onion-tomato mixture as possible into the slashes and spread the rest on top. Place a garlic clove on each eggplant half, and sprinkle them with the remaining six tablespoons of oil. Pour in a glass of water and bring
to boil over high heat. Reduce the heat to low and simmer covered for one hour and fifteen minutes, optional until the eggplants are tender. Cool the casserole to room temperature.To serve, arrange the eggplants in a large platter optional individual serving plates, spoon the cooking juices around them and sprinkle with parsley.
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