Mediterranean eggplant casserole with tomatoes and feta cheese

Ingredients for 4 servings:

• 4 eggplant(s)
• some salt
• lots of olive oil
• 8 tomatoes, ripe
• 250 g sheep’s cheese, Corsican
• 200 g crème fraîche
• some basil, fresh
• some oregano, fresh
• 1 dashes vinegar (strawberry vinegar)
• 1 tsp raw cane sugar
• 100 ml red wine
• 2 thin red chili peppers
• some garlic
• 100 g Parmesan, freshly grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Special oven-baked eggplant

Take about 4 eggplants, cut them into 1 cm thick slices, and sprinkle with salt. Let them sit for about 1 hour, then pat off any excess water with kitchen paper. Heat olive oil in a pan and fry the eggplant slices well on both sides until lightly browned. Add more olive oil frequently to ensure the eggplants are thoroughly cooked. Place the cooked eggplants in a baking dish, dabbing off any excess oil with a paper towel. Dice 8 tomatoes, fry them in the pan, and sprinkle with a little raw cane sugar. Add a generous amount (250 g) of Corsican feta cheese and mix the sauce well. Deglaze with red wine and add strawberry vinegar, garlic, and pepper. Simmer the sauce for as long as possible. Season to taste with crème fraîche or yogurt, fresh basil, and oregano. Pour the mixture over the eggplants and bake in the oven at 170°C for about 20-30 minutes. For a more refined finish, sprinkle with Parmesan cheese 10 minutes before the end of the baking time.