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====== Eggplant Riste ======

/* Description */

This is a specialty of Arles, France, also known as Eggplant en Estrasse.  I learned it at the cooking class I took in July 1998. The servings are listed as "For 5 good friends."

<WRAP right>{(rater>id=100|name=recipes:eggplant_riste|type=rate|headline=off)}</WRAP>

|**Preheat:** °|**Yield:** 5 servings||
|**Prep:** 0:00|**Wait:** 0:00|**Cook:** 0:00|

====== Ingredients ======
  * 2.5 lbs Eggplant
  * 2.5 lbs Tomatoes, peeled, cut, and crushed
  * 1 Onion
  * 3 cloves Garlic, crushed and minced (or pressed)
  * 3 Bay Leaves
  * Olive Oil
  * S&P

====== Directions ======
**Eggplant**
  - Slice the eggplant in lengths, about 1/2" thick.  Salt them on a rack over a plate to remove bitterness and excess water for 1/2 to 1 1/2 hours.  
  - When ready to cook, rinse them under water to remove salt, pat dry with paper towels.
  - Fry in 1/4" of olive oil until lightly brown.  Remove and drain on paper towels.

**Tomato Coulis**
  * While eggplant is salted, saute onions in olive oil until translucent.  Add the crushed tomatoes, garlic and bay leaves.  Let simmer 40 minutes.  
  * Add water if necessary and S&P to taste

**Serve**
  - Serve eggplant on shallow platter with sauce.

====== Notes ======


/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
/*
====== Nutrition ======
|Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] |
|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
*/



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