1.
Sprinkle the eggplant slices with salt; let stand ½ hour, rinse
and drain.
2.
In a
saucepan simmer the mashed or puréed tomatoes, onion, paprika
and sugar 15-20 minutes over medium-low heat.
3.
Meanwhile, sauté eggplant and green peppers in olive oil
4.
Start
with 2 Tbs. oil and add 1 Tbs. at a time as needed, using only
the minimum amount of oil necessary.
5.
Remove
eggplants and green peppers from heat
6.
Drain
and add to tomato sauce; simmer 15 minutes more.
7.
Brown
beef salami in skillet with no fat added
8.
Remove
from heat and drain off beef salami fat.
9.
Add
beef salami to tomato sauce with wine and simmer another 10
minutes.
10.
Add
salt and pepper to taste.
11.
If
necessary to thicken sauce, add some mashed potato flakes or
flour and simmer 2-3 more minutes, stirring.
12.
Remove
from heat.
13.
Sprinkle parsley over top before serving.
YIELDS:
6-8 servings.