Sautéed Eggplant with Tomato-Garlic Sauce

Description
This recipe is for 6 serves.

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