Chicken Paillards with Eggplant, Ham, and Gruyère

> Incomplete in the original: The clipping ends after the second step, and the next page starts a different recipe. The rest of the method (cooking the eggplant, pounding and sautéing the chicken, and assembling with ham and Gruyère) is not in the book.

Instructions

In a colander let the eggplant, salted well, drain in one layer for 2 hours.

In a small skillet cook the onion in 1 tablespoon of the oil over moderate heat, stirring, until it is golden, stir in the tomatoes, the sugar, and salt and pepper to taste, and bring the mixture to a simmer. Keep the mixture warm.

[The text ends here in the original.]