Eggplants Liguria Style (Liguria)

Vegeterian

Ingredients

Eggplants - 4 large

Salt and pepper

Olive oil - 1 cup

Onion, thinly sliced - 1

Ripe tomatoes, peeled and quartered - 3 large

Eggs - 3

Wipe the eggplants with a damp cloth and slice them thickly, discarding the stems. Put the slices into a colander, sprinkle with salt, put a weight on top and leave for 1 hour. This will rid them of their bitter juices.

Heat the oil and saute the onion until golden. Then add the eggplants and simmer for 5 minutes. They will quickly absorb alot of the oil. Add the tomatoes, salt and pepper, cover the pan and continue cooking for 30 minutes or until the eggplants are very soft and amalgamated with the tomatoes.

Uncover the pan, beat the eggs lightly with a pinch of salt and pepper and pour into the pan. Continue cooking, uncovered and without stirring, until the eggs are set, and serve immediately.

Serves 6.