Directions

1. Sautee the onions in a frying pan.
2. 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.
3. Wash the eggplants. Slice them horizontally in slices of 1 1/2 cm width.
4. Butter an orthogonal pan and place the eggplant slices.
5. Boil the tomato paste with the onions for a while.
6. Then, pour the tomato mixture on top of the eggplant slices.
7. Preheat the oven in 200 degrees C and bake for 45 minutes.