Fried Eggplant Slices
- 3 medium Eggplant
- 4 canned pimentos or 2 fresh ones from Doef’s, finely chopped (use gloves)
- 1 cup tomato ketchup
- 1/3 cup vinegar
- 3 – 4 crushed garlic cloves
- salt and pepper to taste
- oil for frying
Wash and dry eggplant. Remove stems and cut crosswise into ¾ “ slices. Sprinkle both sides with salt and let drain for about 30 minutes on each side. Dry with a paper towel. Heat oil in a large, heavy skillet and fry eggplant slices until golden. Drain on paper towels. Cut pimentos into slices and add to eggplant in a bowl. Mix ketchup, vinegar, garlic, and seasonings and pour over the eggplant. Gently mix and chill for a few hours before serving. Can garnish with parsley, and be kept refrigerated for several weeks.
