- olive oil
- 1 kg (2.2 lb) round eggplants
- 2 cloves of garlic
- 250gr (0.55 lb) chopped onions
- 1/2 kg (1lb) fresh tomatoes ( 2 tins of canned tomatoes)
Category : Vegetable Dishes|
Rating : 4
Sautee the onions in a frying pan.
Peel and mash the tomatoes. Ground and add the garlic to the tomato sauce, mixing the two well. Add the onions to the mix and boil for about 8 to 10 minutes.
Cut the eggplants in horizontal slices. Butter a pan and place the slices inside. Pour the tomato mixture on top of the eggplant slices.
Bake in a preheated oven for 45 minutes at a temperature of 200C (400F).