Sauteed eggplant w/tomato and onion topping (5) Recipe

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Sauteed eggplant w/tomato and onion topping (5)

Artist:	_	Yield:	4
Categories:	Eggplant, Onions, Tomatoes, Toppings, Vegetables	Rating:	0
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Ingredients:

1		Eggplant, trimmed
1		Onion, chopped
3	tbsp	Olive oil
2	cl	Garlic, minced
2	each	Tomatoes, chopped
1	tsp	Oregano, crushed
1/2	cup	Dry red wine
4	tbsp	Grated Parmesan cheese
2	tbsp	Parsley

Procedures:

1	Cut eggplant into ?inch slides, sprinkle with a little salt on both sides (to draw out water), and let slices drain in colander for 30 minutes.
2	While eggplant is draining, cook the onion in 1 tb olive oil over moderate heat, stirring until golden; stir in garlic, tomatoes, oregano and wine and simmer, stirring occasionally, for 10 minutes, or until liquid is almost evaporated.
3	Stir in the parmesan cheese, parsley and salt and pepper to taste; transfer the topping to a bowl, cover and keep warm.
4	Brush salt from surfaces of eggplant, rinse quickly and pat dry.
5	In the skillet, heat the remaining olive oil until hot, but not smoking and cook the eggplant, browning on one side, then turn, reduce heat, and cook an additional 5 minutes or more until tender.
6	Transfer to plate, spoon the tomato and onion topping onto it, and serve with additional cheese.