Eggplant au Gratin (version II)

Berenjenas Gratinadas

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3 eggplants
3 tomatoes
1/4 onion
2 cloves of garlic
1 cup of grated cheese
oil
salt and pepper

1. Slice the eggplants. Place them in water with salt and vinegar to soak for 10 minutes to take out the sticky juice.

2. Liquefy the tomatoes with the garlic and onion. Fry until the flavor peaks.

3. Place the eggplant in a greased casserole dish and cover with the tomato sauce and cheese.

4. Put them in a preheated oven on medium heat until the eggplants are tender and the cheese has melted.



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