---------- Recipe via Meal-Master (tm) v8.02
  Categories: Side dish, Appetizers, Turkish
       Yield: 4 servings
       1 ea Eggplant
            Extra virgin olive oil
      10 oz Can tomatoes with liquid
       1 ea Chopped tomato
       1 tb Tomato paste
       2 tb Water
       2 ts Mashed garlic
       2 ts Vinegar
   Cut stem off eggplant.  Remove stips of skin with a
   vegetable peeler.  Cut lengthwise in half, then
   crosswise into 1/4 thick slices.  Spread on a cookie
   sheet & sprinkle with lots of salt.  Put in a colander
   & set aside for 4 hours.
   Rinse well & drain.  Heat oil in skillet & fry
   eggplant slices over a high heat till they are golden
   brown on all sides.  Drain.
   Pour off all but 1 tb olive oil.  Mash tomatoes with a
   fork & put into skillet.  Simmer, stirring often, 5 to
   10 minutes, until they form a thin sauce.  Blend in
   tomato paste & water.  Cook 1 minute.  Stir in garlic
   & vinegar & remove from heat.
   Arrange eggplant slices on a serving dish & pour over
   sauce.  Serve warm as part of a buffet.
   Ayla Esen Algar, “The Complete Book of Turkish Cooking”