Tomato Eggplant

1 eggplant - sliced to approx 1"
Kosher Salt
1 onion diced,
10 cloves garlic, diced
1 can tomato soup
Salt/Pepper

1. Lay the sliced eggplant on to a baking sheet, spread thickly with Kosher salt. Let sit approx 30-45 mins. Then wash under running water and wash the salt off. If you want to really "drain" it, after approx 30 mins, turn the egg plant over and put more salt, leave for another 30 mins; then wash well.

2. Dice the eggplant to make 1" cubes

3. Mix the eggplant, onion, garlic, salt and pepper in a casserole dish, cover with tomato soup and mix to coat everything.

4. Cook in a 375*F hot oven for approx 35-40 minutes (or until the eggplant is fully cooked).