I photocopied this recipe years ago from a magazine. I think it was Country Living, but I’m not certain. If you happen to know and can allow me to credit the source, please pass that info along.
This was surprisingly good.
- 1/2 eggplant, sliced lengthwise into 3/4 inch slices
- olive oil
- 1/4 onion, diced
- 1/2 (hot) red pepper with seeds removed, thinly sliced
- 2 1/2 garlic cloves, minced
- 1/4 cup tomato paste
- 1/2 tsp paprika
- 1/2 tomato, sliced
- 1/2 basil sprig, thinly sliced
Deep fry the eggplant in oil over medium heat until brown and soft, set aside to dry on a paper towel.
Cool onion and pepper in the same skillet with more oil.
Add garlic, tomato paste, and paprika; stir well. Add tomatoes and salt, and continue cooking for another 10 minutes, covered.
Add the eggplant and basil to the tomato mixture and remove from the heat. Stir gently. Allow to cool and serve at room temperature with tortilla chips.