Eggplant Provencale - cooking recipe

Ingredients

3 1/2 to 4 c. eggplant, peeled and diced
1 1/2 Tbsp. salt
1 onion, sliced thin
1 green pepper, sliced thin
1/2 c. marinara sauce (canned)
1 clove garlic, pressed or garlic salt
1 tsp. basil, dried
1/2 tsp. thyme, dried
1/3 c. Vermouth (dry)

Preparation

Macerate eggplant with salt for about 30 minutes to remove liquid and soften.
Drain.
Saute in a film of olive oil, green pepper and onion; don't brown.
Set aside.
Dry eggplant on paper towels and saute in film of olive oil, 2 to 4 minutes, to brown. Add onion, pepper and remaining ingredients to eggplant.
Cook down to thicken.
Serve as a vegetable or over cooked pasta.