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Baked Eggplant In Chili Sauce
1 large eggplant
3 garlic cloves, sliced or chopped
4 Tbsp. chopped onion
1 1/2 c. fresh ripe tomatoes
1 tsp. sugar
1 tsp. salt
2 tsp. fresh red hot chili peppers
1/2 c. water
2 Tbsp. vegetable oil
Cut the eggplant into long quarter-round strips. Bake them at 400 F for 20-25 minutes, or until they are soft but not mushy. Meanwhile, in a bowl, mix the onion, garlic, tomatoes, salt, sugar, peppers, and water, and mash with a wooden spoon until it forms a coarse paste. Fry the tomato paste in the oil until the liquid is reduced (about 10 minutes). Pour the sauce over the eggplant, and serve immediately. Makes 6 servings.
"Do not make a stingy sandwich; Pile the cold cuts high. Customers should see salami coming through the rye."
Alan Sherman, 'Sandwiches'
A hard-boiled egg will spin. An uncooked or soft-boiled egg will not.
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