Eggplant Provencale

Ingredients

• 3 12 to 4 c eggplant peeled and diced
• 1 12 Tbsp salt
• 1 onion sliced thin
• 1 green pepper sliced thin
• 12 c marinara sauce canned
• 1 clove garlic pressed or garlic salt
• 1 tsp basil dried
• 12 tsp thyme dried
• 13 c Vermouth dry

Directions

1. Macerate eggplant with salt for about 30 minutes to remove liquid and soften
2. Drain
3. Saute in a film of olive oil green pepper and onion dont brown
4. Set aside
5. Dry eggplant on paper towels and saute in film of olive oil 2 to 4 minutes to brown Add onion pepper and remaining ingredients to eggplant
6. Cook down to thicken
7. Serve as a vegetable or over cooked pasta