Eggplants Cooked Like Mushrooms (Naples)

Vegeterian

Eggplants - 3-3 1/2 pounds

Salt

Olive oil - 6 tbsps

Ripe tomatoes, peeled and chopped - 4 large

Black olives, pitted and chopped - 6-8 large

Capers - 4 tsps

Basil or parsley, finely chopped - 2-3 sprigs

Fresh oregano, finely chopped - 1 tsp

Garlic, finely chopped - 1 clove

Trim and peel the eggplants thinly and cut them into 1 inch cubes. Sprinkle lightly with salt and leave in a colander for 1 hour to drain off their bitter liquid. Wipe dry.

Heat the oil in a deep pan, add the eggplants and saute over a high heat for 15 minutes. Add the tomatoes, olives and capers. Lower the heat and continue cooking for about 15 minutes, or until the eggplants are soft. Add the herbs and garlic, taste for salt and stir gently. Serve either hot or cold.

Serves 6