Eggplants Trapani Style (Sicily)

Vegeterian

Ingredients

Eggplants - 6 large

Salt

Olive Oil

Flour

Garlic, crushed - 2 cloves

Rosemary - 1 sprig

Tomato paste - 2 1/2 tbsps

Pepper

Wine vinegar - 4 tbsps

Peel the eggplants and slice them lengthwise, not too thinly. Sprinkle with salt and leave for 1 hour in a colander or on a tilted plate to drain off their bitter juices.

Meanwhile, heat a layer of oil until very hot. Wipe the eggplant slices dry, dredge lightly with flour, and deep fry in the oil, a few at a time, until golden brown on both sides. Drain on paper towels and keep hot.

Pour a few tbsps of the oil into a small pan and saute the garlic cloves until brown. Discard them and add the rosemary.

Dilute the tomato paste with a little water and stir into the pan. Season with salt and pepper, and simmer for 5 minutes. Mix 1 tbsp flour to a paste with vinegar and stir into the sauce. Season generously with pepper and simmer for 5 minutes longer.

Arrange the eggplant slices in one layer on a heated serving dish, only slightly overlapping. Pour the hot sauce over them and leave for a minute or so to allow them to absorb the flavor of the sauce before serving.

Serves 6