Eggplant antipasti

Ingredients for 4 servings:

• 2 eggplant(s)
• 1 garlic clove(s)
• 1 shallot(s)
• 1 can of tomatoes, peeled, approx. 400 g
• 6 tbsp olive oil
• salt and pepper
• Parsley

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 35 minutes

Clean and wash the eggplants, and cut into thick slices. Peel the garlic and press it through a garlic press. Heat a little fat in a pan and fry the eggplant slices, turning occasionally. Add the garlic and fry. Drain the eggplants on kitchen paper and season with salt. Quarter the shallot and puree with the canned tomatoes in a tall measuring jug, slowly adding the olive oil. Season the sauce with salt and pepper. Transfer the tomato sauce to an ovenproof dish. Arrange the cooled eggplant slices in a fan shape on top of the tomato sauce. Spread 1 tablespoon of tomato sauce over the top layer of eggplant. Bake everything in a preheated oven at 180°C (top/bottom heat) for about 15 minutes. Refrigerate the dish. Serve the eggplants cold and garnished with parsley.