Eggplant Antipasto (Greek-Style Eggplant)

Name: Eggplant Antipasto
Yield: 4
Ingredients: 1 medium eggplant; 2 tablespoons (of a hand) of salt; 1/2 cup of olive oil; 3/4 cup of dry white wine; 1 bay leaf; 4 grams of black pepper; 2 grams of coriander; 1 1/2 cups of peeled and diced tomatoes

1
1 medium eggplant
2
2 tablespoons (of a hand) of salt
3
1/2 cup of olive oil
4
3/4 cup of dry white wine
5
1 bay leaf
6
4 grams of black pepper
7
2 grams of coriander
8
1 1/2 cups of peeled and diced tomatoes

Ingredients

1
1 medium eggplant
2
2 tablespoons (of a hand) of salt
3
1/2 cup of olive oil
4
3/4 cup of dry white wine
5
1 bay leaf
6
4 grams of black pepper
7
2 grams of coriander
8
1 1/2 cups of peeled and diced tomatoes

Directions

1
Peel the eggplant and cut it into pieces (like for fried potatoes)
2
Sprinkle with salt and let it rest for 30 minutes
3
Rinse well
4
Heat the oil and slightly brown the eggplant
5
Remove the eggplant
6
Add the remaining oil to the pan, along with the white wine, bay leaf, black pepper, coriander, and tomatoes
7
Let it simmer over low heat for 15 minutes
8
Add the eggplant
9
Simmer for another 15 minutes over low heat
10
Check the seasoning
11
Serve chilled
12
Serves 4.