Eggplant and Tomato Casserole
2 large eggplants, peeled and cubed
salt, to taste
1/4 cup olive oil, divided
3 hungarian peppers or other mild/sweet pepper
5-6 fresh tomatoes, chopped or 1 (15 ounce) can diced tomatoes
dash red wine vinegar
1. Sprinkle eggplant with salt to sweat out the excess moisture. Let them sweat for 30 minutes, then rinse them in a colander and pat them dry.
2. Put a few tablespoons olive oil in a skillet and fry the eggplant until well done. Add more oil if needed. Remove from oil and drain on a paper towel.
3. Saute peppers in the remaining oil. Add tomatoes to the peppers. Let them simmer for 5-10 minutes, then add the eggplant.
4. Let simmer 5 minutes more. Take it off the heat and add a few dashes vinegar. Chill and serve. This dish may be a bit oily for some if you are not used to cold olive oil dishes, but it is a nice cool side dish in summer.