Eggplant Appetizer - cooking recipe

Ingredients

3 large ripe tomatoes
3 medium cloves garlic
2 lb. eggplant (2 medium)
1 c. olive oil
3/4 tsp. dried basil, crumbled
1/2 tsp. dried oregano, crumbled
1/4 water
1 Tbsp. tomato paste
1 1/2 tsp. salt
1/4 tsp. pepper

Preparation

Place tomatoes in a large saucepan with boiling water to cover for 60 seconds to loosen skins.
Immediately drain tomatoes and rinse under cold running water.
Peel, seed and chop tomatoes; reserve.
Mince garlic; reserve.
Rinse eggplant, cut lengthwise into 1/2-inch slices, then cut slices crosswise into 1/2-inch (1.5 cm) wide sticks.