Pickled eggplant with sun-dried tomatoes

Ingredients for 1 servings:

• 3 small eggplants, approx. 750 g
• Salt
• some oil for brushing
• 100 g tomatoes, dried in oil
• 2 garlic cloves, squeezed
• 6 tbsp olive oil
• 2 tbsp thyme leaves
• 2 tbsp red wine vinegar
• some pepper, from the mill
• n. B. Salt

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 30 minutes; Total time approx. 8 hours 50 minutes

Wash the eggplants, remove the stems, and cut them into approximately 1 cm thick slices. Sprinkle the eggplant slices with salt and let stand for about 20 minutes. Dab any excess liquid with kitchen paper and arrange the eggplants side by side on two baking sheets. Brush both sides lightly with oil. Bake in an oven preheated to 190°C (top/bottom heat) for about 30 minutes, until cooked through and soft. Turn over and swap baking sheets occasionally. Meanwhile, prepare the marinade. Dice or chop the tomatoes, pluck the thyme leaves from the stems, and press the garlic. Mix all of the marinade ingredients well. While still warm, layer the eggplant slices in a dish, alternating with the marinade. Let it marinate well, ideally overnight.