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Category:vegetables & pulses    |
| INGREDIENTS |
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| METHOD |
Sautee the onions in a frying pan. Clean, chop and mash the fresh tomatoes (use 2 cans of preserved chopped tomatoes instead). Mash the garlic cloves in a mortar. Mix the tomatoe mash with the garlic. Wash the eggplants. Slice them horizontally in slices of 1 1/2 cm width. Butter an orthogonal pan and place the aubergine slices. Boil the tomatoe mash with the onions for a while. Then, pour the tomatoe mixture into the eggplant slices. Preheat the oven in 200 degrees C and bake for 45 minutes. |
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