Blanketed Eggplant

• 8 small Japanese eggplants, peeled
• 16 large fresh mint leaves
• 4 large garlic cloves, 2 slivered, 2 flattened
• 2 cups olive oil (for deep frying)
• 2 pounds tomatoes
• 7 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 6 fresh basil leaves
• 1 tablespoon dried oregano
• 1 1/2 tablespoons drained capers

1. Place eggplants on double thickness of paper towels.
2. Salt generously.
3. Let stand 1 hour.
4. Pat dry with paper towels.
5. Cut 2 deep incisions in each eggplant.
6. Using tip of knife, push 1 mint leaf and 1 garlic sliver into each incision.
7. Pour 2 cups oil into heavy medium saucepan and heat to 375F.
8. Add eggplants in batches and fry until deep golden brown, turning occasionally, about 4 minutes.
9. Transfer eggplants to paper towels and drain.
10. Blanch tomatoes in pot of boiling water for 20 seconds.
11. Drain.
12. Peel tomatoes.
13. Cut tomatoes in half; squeeze out seeds.
14. Chop tomatoes; set aside.
15. Heat 4 tablespoons extra-virgin olive oil in large pot over high heat.
16. Add 2 flattened garlic cloves; saute until light brown, about 3 minutes.
17. Discard garlic.
18. Add onion; saute until translucent, about 5 minutes.
19. Add reduced to 3 cups, stirring occasionally, about 20 minutes.
20. Mix capers and 3 tablespoons extra-virgin olive oil into sauce.
21. Season with salt and pepper.
22. Reduce heat.
23. Add eggplants.
24. Simmer 5 minutes, spooning sauce over eggplants occasionally.
25. Spoon sauce onto platter.
26. Top with eggplants.
27. Serve warm or at room temperature.

eggplants, mint, garlic, olive oil, tomatoes, extravirgin olive oil, onion, fresh basil, oregano, capers

Taken from www.epicurious.com/recipes/food/views/-blanketed-eggplant-305 (may not work)