Batinjan Maqli      bil Banadura Fried Eggplant      with Tomato Sauce DE-GORGE THE EGGPLANT  (drain the bitter juice) 3 lbs Eggplant (about 3 medium Eggplants) 1/4 cup Coarse Salt MAKE THE SAUCE 1 Tbl Olive Oil 2 cloves of Garlic (very sliced thinly) 4 cups Plum Tomatoes      (about 8 - 10, peeled, seeded & roughly chopped) 1/4 tsp Salt 1/8 tsp ground Black Pepper 1/16 tsp (a pinch) ground Cayenne 1 Tbl Red Wine Vinegar 1/4 tsp Sugar FRY THE EGGPLANT 1/2 cup Light Olive Oil additional Oil if necessary DE-GORGE THE EGGPLANT  (drain the bitter juice) 1.  Peel 4 strips of skin off the eggplants lengthwise          (with a potato peeler) 2.  Slice Eggplant crosswise into 1/3" slices. 3.  Sprinkle Coarse Salt on all of the slices.          Stand them upright in a large colander over a large bowl.          The Salt will cause a bitter juice to exude from the eggplants.          Set aside to drain about 20 - 30 minutes. MAKE THE SAUCE 4.  Heat a medium sauce pan, add Olive Oil,          Add Garlic, saute until Garlic begins to turn brown.          Remove browned Garlic and set aside. 5.  Add Tomatoes, Salt, Black Pepper, Cayenne, Vinegar & Sugar          Lower heat, simmer un-covered about 1/2 hour,          stirring and mashing occasionally with a wooden spoon,          until tomatoes have broken down making a thick (chunky) sauce,          and have reduced by half. (about 2 cups of thick sauce) FRY THE EGGPLANT 6.  Meanwhile, rinse the Eggplant slices under cold running water.          Lay them on a large towel and dry well. 7.  Heat large frying pan, add Oil,           heat almost to the smoking point. (375º - 385º) 8.  Without crowding the pan, fry the Eggplant slices, in batches,          turning once, until they are well browned,          removing them to paper towels to drain.                    [Do NOT add oil to the pan when there is Eggplant in it !                    [Cold oil will immediately be absorbed by the Eggplant !                    [If you must add more oil, wait until one batch is finished,                    [then, add the oil and wait for it to heat up again.                    [When the Oil is hot, the Eggplant will not absorb too much. 9. When all of the fried Eggplant has drained           arrange on a large platter in rows sligtly overlapping. 10. Spoon the sauce along the center of each row.           (do not completely cover the Eggplant with sauce)           (you may also serve the sauce in a bowl on the side) 11. Serve warm or at room temperature