Serves: 4
Total Calories: 127

6 small Japanese eggplant (about 1 1/2 pounds)
vegetable oil for frying
salt
2 cloves garlic, peeled and lightly smashed
pinch of crushed red pepper
3 tablespoons olive oil
4 plum tomatoes, peeled, seeded, and chopped
1/4 cup basil leaves, stacked and cut into thin strips

1 Trim the tops and bottoms of the eggplants and cut them into 6 wedges lengthwise. Cut crosswise into 3 pieces. Pat the pieces dry with paper towels.

2 Line a tray with paper towels. Pour about 1/2 inch of the oil into a medium skillet. Heat over medium heat until a small piece of eggplant sizzles when added to the pan. Carefully add just as many eggplants as will fit comfortably in the pan in a single layer. Cook, stirring occasionally, until lightly browned around the edges, about 5 minutes. Remove the eggplants with a slotted spoon or skimmer and drain on the paper towels. Repeat with the remaining eggplant. Sprinkle with salt.

3 In a large skillet, cook the garlic with the red pepper in the olive oil until the garlic is deep golden, about 4 minutes. Remove and discard the garlic. Add the tomatoes and cook 5 minutes or until thickened.

4 Stir in the eggplants and basil and cook 2 minutes more. Season with salt to taste. Serve hot or at room temperature

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 127
Calories from Fat: 90

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