Eggplants Cooked Like Mushrooms

Ingredients

• 3 3.5 pound eggplants
• kosher salt
• 6 tablespoons olive oil
• 4 large tomatoes peeled and chopped, or one 141/2 ounce can good diced tomatoes
• 6-8 kalamata olives pitted and chopped
• 4 teaspoons capers
• 2-3 sprigs each flat Italian parsley and basil
• 1 teaspoon fresh oregano finely chopped
• 1-2 cloves garlic finely chopped

Instructions

1. 1
   Trim and peel the eggplants; slice thinly and cut them into 1 inch cubes.
2. 2
   Sprinkle liberally with salt and leave in a colander to drain off their bitter liquid. Wipe dry.
3. 3
   Heat the oil in a deep pan or wok, add the eggplants and saute over high heat for 15 minutes.
4. 4
   Add the tomatoes, olives and capers.
5. 5
   Lower the heat and continue cooking for about 15 minutes or until the eggplants are soft.
6. 6
   Add the herbs and garlic, taste for salt and pepper and stir gently.
7. 7
   May be served along or as a topping for penne rigate, topped with freshly grated Parmesan.