Antipasto Di Melanzane (Eggplant Appetizer) - cooking recipe

Ingredients

2 large eggplants
1/4 cup olive oil
3 large ripe tomatoes
4 garlic cloves
1 tablespoon tomato paste
1/2 cup water
salt and pepper
crushed red pepper flakes (optional)

Preparation

Cut washed, unpeeled eggplant lengthwise into 1/4 inch slices.
Cut slices into 2 1/2 inch lengths.
Place on baking sheet, sprayed with cooking spray and bake for 20 to 30 minutes until eggplant is soft.
Heat olive oil in frying pan.
Add peeled and crushed garlic, seeded and chopped tomatoes, tomato paste and water; cook uncovered for 10 minutes or until sauce is thick.
Add eggplant, salt and pepper to sauce.
Stir lightly to combine.
Sprinkle with red chili flakes.
Spoon onto serving plate; serve warm or cold.