• 1/4 kg chopped onions
• 1/2 kg fresh tomatoes or 2 tins of canned tomatoes
• 2 garlic cloves
• 1 kg round eggplants
• salt
• pepper
• olive oil

METHOD
Sautee the onions in a frying pan. Peel, chop and mash the fresh tomatoes (use 2 tins of preserved chopped tomatoes instead). Mash the garlic cloves in a mortar or with your fork. Mix the tomato paste with the garlic. Wash the eggplants. Slice them horizontally in slices of 1 1/2 cm width. Butter an orthogonal pan and place the eggplant slices. Boil the tomato paste with the onions for a while. Then, pour the tomato mixture on top of the eggplant slices. Preheat the oven in 200 degrees C and bake for 45 minutes.