|Flour||1⁄2 Cup (8 tbs)|
|Cayenne pepper||To Taste|
|Finely chopped onion||1|
Slice the aubergines about 1/2 in thick, lay them out on a flat dish, sprinkle with salt and put on a weight (this hastens the process of removing the moisture).
After 1/2 hr wipe them with a cloth, then coat them lightly with flour seasoned with cayenne and salt.
Fry the onion in the oil or butter until lightly browned, drain and keep the onion hot.
Replace the butter in the pan and fry the aubergine until both sides are lightly browned.
Drain and dish.
Sprinkle the onion on the aubergine; serve with tomato sauce, if liked.