Fry the eggplant

Cut the eggplant to 0.5'' thick rings.

In a small bowl, Put 6 tbsps Quinoa flour, salt and about 50ml water, or until the flour is completely wet and smooth (but remains thick in texture).

On a plate, put 1 cup of bread crumbs or all-purpose flour and mix with 1 tsp of salt.

Dip one eggplant ring in the wet flour mixture from both sides, and then cover with the dry flour. Be careful not to cover each slice with a thick wet layer.

On a large pan on medium heat, fry the eggplant for about 2 minutes on each side.

 

Preparing the tomato sauce

Dice 2 tomatoes and set them aside.

Put the garlic in a 3qt pot with 2 tbsps oil and turn on the stove on medium heat. That way the garlic won't be introduced to the hot temperature but will gradually get warm and won't burn.

Add the tomatoes to the pot. Add sugar, salt & tomato paste, and cover with 1.5 cups of tap water. Cover with a lid and bring to boiling. Reduce the heat and lay the fried eggplant slices in the sauce. Cover the lid and cook on low-medium heat for about 20 minutes.

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Serve with bread, or on white rice.