Ingredients

• 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

Instructions

• 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.