EGGPLANT WITH TOMATO SAUCE Melanzana in Umido

Ingredients

• 1 large Eggplant
• 2 tablespoons Salt (Quantity estimated (not specified in original recipe))
• 2 tablespoons Olive oil (Or other neutral oil. Quantity estimated (not specified in original recipe))
• 1 cup Tomato sauce (Quantity estimated (not specified in original recipe))

Instructions

1. 1Peel and cut the eggplant into 1-inch cubes. Place the eggplant cubes in a colander and sprinkle with salt. Let it stand for about an hour to draw out the bitter juices. Rinse the eggplant and pat dry.
2. 2Heat the olive oil in a large skillet over medium heat. Add the drained eggplant and sauté for about 5-7 minutes, or until softened and lightly browned.
3. 3Add the tomato sauce to the skillet. Simmer for a few minutes, or until the eggplant is tender and the sauce has slightly thickened.