Eggplant and tomato are excellent bedfellows; the sweet sharpness of the tomato adding much in the way of succulence to the bland flesh of the eggplant. Garlic and olive oil are almost certain to come along for the ride. What follows is a recipe I use over and again as a relatively quick supper, occasionally introducing mozzarella instead of Parmesan, and sometimes adding basil with the tomatoes.
Recipe information
Yield
enough for 4
Ingredients
Preparation
Step 1
Preheat the oven to 425°F (220°C). Slice the eggplants into thick rounds, place them on a baking sheet, brush generously with olive oil, and season with salt and black pepper. Bake for twenty to twenty-five minutes, until soft and tender.
Step 2
Chop the tomatoes, chile, and garlic and cook them in a shallow pan with a little olive oil and plenty of salt and black pepper for twenty minutes or so, until cooked down to a mush.
Step 3
Pile the tomatoes in the middle of each slice of eggplant, scatter over the grated cheese, and bake for fifteen to twenty minutes, until sizzling. If there is any tomato mixture left over, serve it on the side.
