April 1, 2013

Baked Eggplant with Tomatoes and Cheese

It is my favorite way of using the eggplant. This dish has few ingredients but it is full of taste and aromatic! It is also a perfect for vegetarians.

It is also a healthy dish, unless like I do, you will put tons of olive oil over it and eat it with bread. 😛

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For an ovenproof dish (20cmx20cm, 8cm deep):
– 3 medium eggplants
– 5 fresh tomatoes
– 800g canned tomatoes (without skin)
– 250g canned corn
– 1 spoon marjoram (or ev. oregano)
– 100g cheese, grated (eg. Gouda)
– 1/2 teaspoon salt

1. Slice the eggplants and saute it in some olive oil (don’t put too much! eggplant will drink all you will put. Rather add a spoon of water).

2. In a meantime prepare the tomato sauce. Put the canned tomatoes and corn on a hot pan and stir it for around 10-15min to reduce it (evaporate excess of water).

3. In a ovenproof dish put layers: eggplant, tomato sauce, fresh tomatoes slices, cheese, marjoram, again eggplant, tomato sauce, fresh tomatoes slices, cheese. 😀