MGS Cuisine: SKORTHOSTOUBI aka Eggplant with Garlic

This is a favorite dish; great for all seasons and special occasions.

3-4 big eggplants, sliced 1/8 inch thick

3-4 tomatoes, sliced 1/8 inch thick

4 cups olive oil for frying, or for baking, enough oil to sprinkle the slices.

Sauce (recipe below)

Salt and pepper

Water as needed

2 teaspoons vinegar

Feta cheese for topping

Sauce

8-10 garlic cloves, crushed

1⁄2 cup Greek extra virgin olive oil

5 fresh tomatoes, peeled, seeded and crushed

1⁄2 cup water

Salt and pepper

In small pot, sauté garlic in oil, add tomatoes and water. Let it simmer for 5 minutes or until sauce is thickened. In a separate pan, fry thinly sliced eggplant (or bake them in oven about 20 minutes) and drain them for an hour.

In a big skillet, alternate layers of sliced eggplant with layers of sauce and tomatoes. End with sauce layer and add salt and pepper. Let cook on stove until tender, adding a little water if needed. Add vinegar and remove it from heat.

Sprinkle with crumbled feta cheese and serve.