FRIED EGGPLANT WITH GREEN
2 tb Olive oil
1 1/2 c Olive oil
4 md Tomato; peeled, seeded and coarsely chopped
2 lg Garlic cloves; peeled and thinly sliced
1 ts Salt
1/4 c Salt
1 Eggplant; (about 1 lb.)
2 md Green peppers; seeded, deribbed and cut lengthwise into quarters
In a heavy 8 to 10 inch skillet, heat 2 tablespoons of the olive oil over moderate heat until a light haze forms above it. Add the tomatoes, garlic and 1 teaspoon of the salt. Mashing and stirring frequently, cook the tomatoes briskly until almost all their liquid evaporates and they become a thick, somewhat smooth puree. Set aside off the heat.
With a large, sharp knife, peel the eggplant and cut off the stem end. Cut the eggplant lengthwise into inch thick slices. Then one at a time lay each slice flat and cut lengthwise strips at inch intervals starting at the wide end and cutting to within about 2 inches of the narrow end. the slices should now look like fans. Combine 1 quart of water and the remaining 1/4 cup of salt in a shallow bowl or baking dish, and add the eggplant sections. Turn them about to coat them evenly with the brine, and let them soak at room temperature for about 10 minutes to rid them of any bitterness. In a heavy 12 inch skillet, heat the remaining 1 cups of oil over high heat until a light haze forms above it. Pat the eggplant completely dry with paper towels. Regulating the heat so the eggplant colors evenly without burning, fry it 3 or 4 slices at a time for about 5 minutes on each side, or until it is lightly browned and shows no resistance when pierced with the tines of a fork. Transfer the eggplant to paper towels and fry the remaining slices. Add the green peppers, skin side up, to the oil remaining in the skillet, adding more oil if necessary. Cook the peppers over moderate heat for about 10 minutes, turning them over with tongs. When they are soft but still somewhat firm to the touch, drain them on paper towels. Peel off the skins with a small, sharp knife.
Mound the eggplant slices in the center of a serving platter and pour the tomato sauce over them. Fold the peppers in half lengthwise and arrange them attractively around the eggplant. Serve at room temperature.
Time Life Series: Middle Eastern Cooking, “circa 69”