Ingredients

1 eggplant cut in slices (1/8" thick)
4-5 plum tomatoes (can)
1-2 garlic clove – minced

 

The makinf of...
Cut slices in length (strips).

Sauté slowly in oil, few slices at a time 'till golden turning them over once. Add more oil as required.

Remove from pan and put on paper towel or brown bag.

 

When all done, remove excess oil from pan. Add tomatoes to pan breaking them up and add garlic. Simmer 10 min. Remove from burner and stir in fried eggplant. Salt and pepper to taste.

Will keep in fridge for many days. Good at room temperature (when freshly made) or cold.