Eggplant and Tomatoes



6 servings

1 large eggplant, peeled and cut into 1/2-inch slices
1 teaspoon salt
3 tablespoons flour
1/2 cup canola oil
2 tablespoons onion, chopped fine
4 tomatoes, chopped
2 cloves of garlic, chopped


Sprinkle salt over eggplant slices and leave for 30 minutes. Then drain and coat slices with flour. In skillet, heat oil to medium and saute the eggplant slices until tender. Remove from pan and keep warm. Wipe out pan and heat oil to saute onions. Add tomatoes and garlic. Reduce heat and simmer 10 minutes. Top the eggplant slices with the tomatoes and onions.

Nutrition information: