Sautéed Eggplant with Tomato-Garlic Sauce

Slice the eggplant into ¼-inch thick rounds, sprinkle generously with salt on both sides, and let sit for 10 minutes to release moisture. Pat dry with paper towels.

Heat extra virgin olive oil in a large skillet over medium-high heat. Once shimmering, add the eggplant slices in batches without crowding the pan.

Sauté the eggplant until golden brown on both sides, approximately 3-4 minutes per side. Transfer to a plate when done.

In the same skillet, add mashed garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.

Add tomato paste and stir well to coat the garlic, cooking for 1 minute to deepen the flavor.

Pour in the canned tomatoes with their liquid and the fresh chopped tomato, then add water and vinegar. Stir to combine.

Bring the sauce to a gentle simmer and return the sautéed eggplant slices to the skillet, nestling them into the sauce. Simmer for 8-10 minutes until the sauce thickens slightly and the flavors meld.

Taste the sauce and adjust seasoning with additional salt and vinegar as needed. Serve warm with rice or flatbread.