aubergines - eggplants a barchetta

.aubergines - eggplants a barchetta

Another recipe from the refined Syracuse cooking.
Cut 2 big eggplants (aubergines) into slices (as a watermelon). Salt and drain off the obtained 8-12 slices in order to remove the bitter taste. Rinse, drain and fry them in oil; the place them in another pan with fresh olive oil.
In a pan fry half onion: when golden brown, add the pulp of 4 big and ripe tomatoes, salt, basil. Cook for 15 minutes, then remove from fire and add a glass of vinegar and a tablespoon of sugar. Stir and pour over the fried eggplants (aubergines). Cover and, when boiling, keep cooking for a further 15 minutes. Place the eggplants (aubergines)“a barchetta” (as many boats) in a serving dish, spread with the cooking sauce, sprinkle toasted almonds (minced) and a pinch of cinnamon.