6 Servings
2 Hours
Allergens
Cut eggplant, lengthwise, into strips. Place into a 10- x 16-inch pan.
Sprinkle salt liberally and set aside for 45 minutes.
Bake, covered at 350 degrees Fahrenheit for 20 minutes.
In a three-quart saucepan, combine remaining ingredients and bring to a boil. Cook over medium-low heat for 20 minutes.
Pour over baked eggplant. Uncover and bake for additional 30 minutes. Serve chilled.
Photography and styling by Periphotography.com
