Eggplant with Tomatoes
YAY!!!
First recipe! This is a simple, but delicious meal! The recipe is from
"I Know How to Cook", a great cookbook! I followed the base of the
recipe, but I tweaked it a bit because I thought it needed a bit more
flavor.
(sorry about the organization and lack of writing, it's my first post...)
The first step is to cook the tomatoes. Take your roughly chopped tomatoes and
put them in a dry pan on medium heat. Sprinkle a pinch of salt and about half of the thyme into the tomatoes. Let the tomatoes soften and form a tomato sauce, mixing constantly. The tomatoes should take approximately 10 minutes to cook. Once finished cooking, you can purée 3/4 of the tomatoes in a blender or food processor. This is depends on personal preference, but I like the smoother texture. Mix the puréed tomatoes with the rest of the tomatoes and set aside.
Next, we move on to the eggplant! This is the most time consuming part of this recipe. Slice the 3 eggplants in 1/2 inch slices. Heat a thin layer of oil in a skillet. Make sure that it is not too much oil because the eggplant absorbs it like a sponge. It will be harder to drain if you put a lot of oil. Then put a layer of paper towels on a plate or cooling rack. Gently place the a few eggplant slices into the skillet. Let them brown, then turn them over and do the same to the other side. Put the "fried" eggplant onto the paper towels and let them drain. After each batch, put a little bit more oil in the pan.
Now, Pre-heat the oven to 350ºF. Get a medium sized, oven proof dish. Put a layer of the tomato sauce and start laying
