Sauteed Cherry Tomatoes and Eggplant
Preparation Time: 20 minutes
1 small eggplant
Slice eggplant into 1/2-inch thick rounds. Place them in a colander, and salt the slices. Let eggplant sit for 30 minutes. Rinse the eggplant with cold water. Then fold 7 or 8 towels into small squares. Lay a slice of eggplant on one square, and with another square press hard to extract as much liquid as possible. Continue with the other slices, moving on to fresh towels when one becomes saturated. Cut the eggplant slices into 1/2-inch cubes.
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