21 January 2016
Italian oven dish
2 tablespoons oil
2 eggplants, cubed
2 firm tomatoes, peeled, seeded and diced
2 spring onions into rings
100 g dried tomatoes in oil, chopped
1 bunch parsley, roughly chopped
1 ball of mozzarella, sliced
Preheat the oven to 200 ° C.
Heat the oil in a frying pan and fry the eggplant cubes in about 3 minutes on high heat, till they are brown.
Combine the diced tomatoes with the onion rings, the dried tomatoes, parsley in to a bowl, salt and pepper to taste, mix well.
Grease a low baking dish. Spoon the eggplant cubes in it and divide the tomato mixture over it. Cut the mozzarella into slices and place on the tomatoes.
Slide the dish in the oven and bake the eggplant with tomato in approximately 25 minutes until golden brown.
with thanks to Okoko recipes