sauteed eggplant with tomato and onion topping
1-pound of eggplant, trimmed
1 onion, chopped fine
3 tablespoons olive oil
2 tomatoes (about 1/2 pound), chopped fine
1/2 teaspoon dried oregano, crumbled
1/2 cup dry red wine
2 tablespoons grated Parmesan
2 tablespoons parsley, minced
1 Cut the eggplant lengthwise into 1/2-inch thick slices, sprinkle both sides with salt, and let the slices drain in a colander for 30 minutes.
2 While draining, cook the onions in 1 tablespoon of the oil over moderate heat, stirring, until golden, then stir in garlic, tomatoes, oregano, and wine; simmer, stirring occasionally, for 10 minutes, or until liquid has almost evaporated.
3 Stir in Parmesan, parsley, and salt and pepper to taste; transfer topping to a bowl and keep warm, covered.
4 In the cleaned skillet, heat 1 tablespoon oil over moderately high heat until hot but not smoking, and in it brown two slices of the eggplant, patted dry.
5 Reduce the heat to moderately low, cook the eggplant, turning it, for 5 minutes more, or until tender, and transfer to a plate.
6 Cook the remaining eggplant in the same manner. Spoon the tomato-onion mixture onto the eggplant.