Baked eggplant

Ingredients for 4 servings:

• 4 eggplant(s)
• 1 tbsp tomato paste
• 500 g tomatoes
• 125g mozzarella
• 75g ciabatta
• 1 clove(s) garlic
• 6 sprigs of oregano
• ½ bunch rosemary
• ½ bunch thyme
• 1 lemon(s)
• salt and pepper
• Sugar
• 2 tbsp olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Preheat oven to 200°C. Halve the eggplants, scoop out the flesh, and leave a little bit of the flesh. Brush the inside with olive oil, season with salt, and bake in a baking dish for 12 minutes. Finely dice the flesh, tomatoes, and garlic, and finely chop the oregano. Heat oil in a pan and fry the garlic and eggplant cubes for 6 minutes. Add tomato paste and fry for 2 minutes. Add the tomato cubes, oregano, and 4 tablespoons of water and fry for another 10 minutes. Season with salt, pepper, and a little sugar. Dice the mozzarella and ciabatta. Add half of the cheese and bread cubes to the vegetables. Spoon the filling into the eggplant halves and sprinkle the remaining mozzarella and bread cubes on top. Sprinkle the rosemary and thyme over the stuffed eggplants, place the halved lemon next to them, and bake in the oven for 20 minutes. Remove from the oven, drizzle with olive oil, and sprinkle with the remaining oregano leaves.