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Sauteed Eggplant W/tomato & Onion Topping (

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      Title: SAUTEED EGGPLANT W/TOMATO & ONION TOPPING (
 Categories: Vegetables, Cyberealm
      Yield: 4 Servings
 
      1    Eggplant, trimmed
      1    Onion, chopped
      3 tb Olive oil
      2 cl Garlic, minced
      2 ea Tomatoes, chopped
      1 ts Oregano, crushed
    1/2 c  Dry red wine
      4 tb Grated Parmesan cheese
      2 tb Parsley
 
  Cut eggplant into 1/2 inch slides, sprinkle with a little salt on both
  sides (to draw out water), and let slices drain in colander for 30
  minutes. While eggplant is draining, cook the onion in 1 tb olive oil
  over moderate heat, stirring until golden; stir in garlic, tomatoes,
  oregano and wine and simmer, stirring occasionally, for 10 minutes,
  or until liquid is almost evaporated.  Stir in the Parmesan cheese,
  parsley and salt and pepper to taste; transfer the topping to a bowl,
  cover and keep warm. Brush salt from surfaces of eggplant, rinse
  quickly and pat dry. In the skillet, heat the remaining olive oil
  until hot, but not smoking and cook the eggplant, browning on one
  side, then turn, reduce heat, and cook an additional 5 minutes or
  more until tender. Transfer to plate, spoon the tomato and onion
  topping onto it, and serve with additional cheese.
 
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