Eggplant Appetizer
A great appetizer with good crusty Italian bread

Ingredients:
2-3 Globe eggplants
Tomatoe sauce
Grated Parmigiano-Reggiano
4 chopped garlic cloves
Olive oil

Method:
Cube unpeeled eggplant to medium size
In Saute pan warm the garlic with the olive oil
Saute the eggplant until soft and tender till it’s almost
Carmelized.
Transfer to bowl and add  Parmigiano-Reggiano to taste
(I like a lot).
Add tomato sauce and salt and pepper
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