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