Ingredients
a.eggplants
4 large eggplants
salt
pepper
olive oil
b. the tomato sauce
1/2 kg of ripe tomatoes, grated
1 cloves of garlic
¼ tsp. red pepper flakes
½ tsp. oregano
1 tbsp. tomato puree
2 tbsp olive oil
salt
pepper
sugar
c. onions
½ kg of onions cut into thin slices
1 tbsp. olive oil
thyme
cheese for serving
Instructions
a.the eggplants
- Cut the eggplants along and cut their flesh diagonally
- Throw a tin plate with aluminum foil and preheat the oven to 180o C
- Add some oil (do not be stingy) to the eggplants, salt and pepper and bake for about 40 minutes until they get soft
- the tomato sauce
- In a pan pour the olive oil and add the chopped garlic
- Sauté at low to medium heat until the garlic begins to smell (do not burn it)
- Add oregano and stir for 2-3 minutes
- Add the tomato pure and stir for another 3 minutes
- Add the tomatoes and stir
- cover the pot with lid and boil the sauce over low heat for 20 minutes
- Add the basil and boil for another 2-3 minutes,
- Taste the sauce and add salt and pepper if needed
c onions
- Peel and cut the onions evenly if possible
- Pour the olive oil and the butter in a pan and add the onions and the salt
- Allow them to caramelize at very low heat for about an hour by dropping some water (1-2 tsp) when they get dry
- The onions will be ready when they get slightly brown
- Taste the onions and add salt, pepper if necessary and thyme
- Assembling
- Spread the caramelized onions over the eggplants
- Cover with enough tomato sauce (2-3 tbsp depending on the size)
- Optionally sprinkle with xynomyzithra or feta cheese any other cheese you want
- Bake in the oven for about 10 minutes