Sliced Eggplant & Tomatoes / Felii de Vinete si Roşii

Directions

1.  Rinse the eggplant and tomatoes. Run a fork length-wise down the eggplant, creating stripes. Slice the eggplant along the stripes (about ¼ inch slices) and place them in a colander. Salt the slices and let them drain for 15 minutes. Wipe salt and moisture from eggplant.

2. In a frying pan, heat the oil over a medium flame. Once hot, add the eggplant slices and fry lightly.

3. Slice the tomatoes and add them to the pan. Heat them just until tomatoes are heated through, but not cooked.

4. In a serving bowl, layer the eggplant and tomatoes, repeating the steps until all the vegetables are used.

5. Crush garlic cloves. In another pan, add the water, crushed garlic cloves, a chopped hot pepper and your preferred spices. Bring the mixture to a boil over a medium flame.

6. Turn off the heat and stir in some of the oil from the frying pan. Serve this dressing with the vegetables.

 

Notes: A simple but filling recipe, serve this up as a side dish or an entrée.