Sautéed Eggplant with Tomato-Garlic Sauce

Description
This recipe is for 6 servings.

Ingredients

 * 1 eggplant
 * salt
 * extra virgin olive oil
 * 10 oz can tomatoes with liquid
 * 1 chopped tomato
 * 1 tbsp tomato paste
 * 2 tbsp water
 * 2 tsp mashed garlic
 * 2 tsp vinegar

Directions

 * 1) Cut stem off eggplant.
 * 2) Remove strips of skin with a vegetable peeler.
 * 3) Cut lengthwise in half, then crosswise into ¼" thick slices.
 * 4) Spread on a cookie sheet and sprinkle with lots of salt.
 * 5) Put in a colander and set aside for 4 hours.
 * 6) Rinse well and drain.
 * 7) Heat oil in skillet and fry eggplant slices over a high heat till they are golden brown on all sides.
 * 8) Drain.
 * 9) Pour off all but 1 tbsp olive oil.
 * 10) Mash tomatoes with a fork and put into skillet.
 * 11) Simmer, stirring often, 5 to 10 minutes, until they form a thin sauce.
 * 12) Blend in tomato paste and water.
 * 13) Cook 1 minute.
 * 14) Stir in garlic and vinegar and remove from heat.
 * 15) Arrange eggplant slices on a serving dish and pour over sauce.
 * 16) Serve warm as part of a buffet.