Sweet Eggplant Randazzo

Ingredients

• 2 small eggplant (small eggplant are sweeter)
• Salt
• 2 cloves garlic sliced
• Small onion chopped
• Large can of Italian plum tomatoes
• Scant tsp. sugar
• 1/4 cup each olive oil and canola oil
• 10 large leaves fresh basil or 1/2 tsp.
• Dry basil
• 1/4 cup fresh Italian parsley chopped
• 1/4 teaspoon wine vinegar
• 1/4 teaspoon salt

Instructions

1. 1
   Saute garlic and onion in olive oil until a light golden color - not brown. Crush the tomatoes and put into pan. Add salt and sugar. Season to taste - sweet but not too sweet.
2. 2
   Cook down until slightly thick, 10 minutes at most. Add basil and parsley. Remove from heat and set aside.
3. 3
   Slice eggplant into 1/4 inch slices and sprinkle with salt. Place in colander over a plate for juices to run out and with a weight on top of the slices. Let sit for minimum of 1 hour and up to 5-6 hours. Remove and rinse really well.
4. 4
   Gently squeeze out excess juices. Pat dry with paper towel. Fry slices in combined oils and cook until lightly brown. Remove and drain on paper towel.
5. 5
   Place in a dish, cover with sauce and topping. Serve with good Italian bread.