Another lovely Turkish way of preparing eggplants.

　　

Ingredients

serves 6

　　3 medium eggplants, weighing about 2 1/2 pounds total

　　Olive oil

　　4 cloves garlic, crushed

　　1 1/2 pounds tomatoes, peeled and chopped

　　2 tablespoons red- or white-wine vinegar

　　1 tablespoon sugar

　　Salt

　　Good pinch of chili pepper

　　1/3 cup chopped flat-leaf parsley

　　

Step 1

Fry, grill, or broil the slices as described on page 290. If frying, drain on paper towels and arrange side by side on a platter.

　　

Step 2

For the sauce, fry the garlic in 2 tablespoons oil for a few seconds, stirring. Add the tomatoes, vinegar, sugar, salt, and chili pepper, and cook, uncovered, over low heat for about 20 minutes, or until reduced to a thick sauce. Add the parsley and let it cool.

　　

Step 3

Serve the eggplants cold, covered with the tomato sauce.

　　

Variation

Step 4

For a Syrian flavor, add to the sauce 2–3 tablespoons pomegranate molasses or concentrate and 5 garlic cloves left whole (omit the crushed garlic).

　　The New Book of Middle Eastern Food Copyright © 2000Knopf