Eggplant Carbonara

Eggplant Carbonara

Ingredients:

• 2 medium size onions, sliced
• 2 tablespoons of salt
• 2 tablespoon of olive oil
• 1 medium size eggplant
• 1 can of diced tomatoes with juice
• 6 cloves of garlic
• Salt and pepper
• 1 teaspoon of oregano
• Chopped parsley to garnish

Directions:

1. In a medium bowl mix sliced onions with 2 tablespoons of salt.
2. Using hand, squeeze and knead onion mixture for couple of minutes until the bitter juice of onion is released.
3. Rinse onions.
4. Wash eggplant and peal parts of the skin.  Cut in equal pieces.
5. Add all the ingredients (except oregano and parsley) in a medium pan and let it simmer for 25-30 minutes. 
6. Add ½ water if needed.
7. Add oregano.
8. Transfer eggplant casserole to a serving bowl.
9. Garnish with chopped parsley. Serve it hot or cold.

Yield: 6 servings