From the kitchen of Diomira Putano.  Simple
vegetarian dish of eggplant and tomatoes.
Cut in little squares:
1 lb eggplant, leave skin on
Put in pan:
3 tsp oil
the cut up eggplant
Stir to coat.
Bake @375 for 20 minutes.

Meanwhile, make The Sauce:
In stainless frying pan:
3 Tbsp oil
3 or 4 pieces garlic
some onion & celery, cut small
salt & pepper
1/2 tsp oregano
1 big can tomatoes, mashed up
Cook slowly for 20 minutes.
Take out garlic.
Add eggplant.
Cook slowly for 30 minutes.
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