Cut stem off eggplant. Remove stips of skin with a vegetable peeler. Cut lengthwise in half, then crosswise into 1 cm thick slices. Spread on a cookie sheet & sprinkle with lots of salt. Put in a colander & set aside for 4 hours. Rinse well & drain. Heat oil in skillet & fry eggplant slices over a high heat till they are golden brown on all sides. Drain. Pour off all but 1 tb olive oil. Mash tomatoes with a fork & put into skillet. Simmer, stirring often, 5 to 10 minutes, until they form a thin sauce. Blend in tomato paste & water. Cook 1 minute. Stir in garlic & vinegar & remove from heat. Arrange eggplant slices on a serving dish & pour over sauce. Serve warm as part of a buffet. Ayla Esen Algar, "The Complete Book of Turkish Cooking"