Eggplants in Tomato Sauce

2 pounds medium-sized eggplant
2 pounds ripe Tomatoes
1 chopped onion
2 cloves of garlic
olive oil
1 bay leaf
a small sprig of thyme
pepper from the mill

Peel the eggplant and cut them lengthways into 1/4 inch-thick slices. Shower with salt and let drain for about 1 hour. Rinse off the salt, dry and lightly coat with flour. Fry briskly in olive oil. When cooked, drain and season with salt and pepper.

Peel the tomatoes by steeping them in boiling water for 1 minute, remove seeds and chop finely. Peel the onion and garlic, finely chop the onion and crush the garlic. Fry the onion and tomatoes with the bay leaf and thyme in a little olive oil, add the garlic, season with salt and pepper, cook for 10 minutes then strain.

Place the eggplant slices in an oven dish and pour over the tomato sauce. Cook in the oven for 10 minutes at 350º.

Serves 4

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