Elements
Medium eggplants with wholesome and glossy pores and skin, 1k
Peeled, seeded and diced plum tomatoes, 6, could be changed with a can of diced pure tomatoes.
Purple bell pepper, 1
Onion, 1 medium
Garlic, two cloves
Cuartirolo cheese, 400g
Coarsely grated Sardinian cheese, 150 g
Olive oil, 1/2 properly
Coarse salt, obligatory quantity
Salt, pepper, oregano and thyme, to style
Preparation
– Take away the inexperienced peduncles from the eggplants.
– Reduce the eggplants lengthwise, into ½ cm thick slices.
– Place a layer of eggplants in a pasta strainer and canopy with coarse salt.
– Add one other layer of eggplants and one other layer of salt, and so forth till ending with salt.
– Let the eggplants relaxation for half an hour.
– In the meantime, put together a tomato sauce as follows.
– Chop the onion and bell pepper.
– Crush the garlic clove.
– Warmth the pan.
– Add a splash of olive oil.
– Sauté the crushed garlic clove, the chili and the onion till the latter is clear.
– Add the tomatoes.
– Add the herbs.
– Season and prepare dinner for quarter-hour.
– Wash the eggplants, drain them and place them on a roasting pan painted with oil.
– Put them in a average oven for 10 minutes.
– Then take a smaller roasting pan and place a layer of eggplants, one other layer of buttery cheese, cowl with eggplants, once more buttery cheese and end with eggplants.
– Place the tomato sauce over the eggplants with cheese.
– Add the coarsely grated Sardinian cheese and place within the oven till melted.
– Take away and serve scorching.
