Ingredients
- Potatoes 4 cut into round slices
- Eggplants 3 cut into round slices
- Sunflower oil for frying
- Tomatoes 3 ripe grated
- Tomato paste 1 tablespoon
- Garlic 4 cloves finely chopped
- Salt - pepper
- Vegetable stock cube 1
- Regato cheese 200 gr grated optional
Instructions
Cut the potatoes and the eggplants into round slices and fry them starting with the potatoes.Line the potatoes in a roasting pan,season with salt and then line on top the eggplants.In a saucepan saute the garlic slightly,add the grated tomatoes,the tomato paste,salt,pepper and the vegetable stock cube and simmer the sauce for 20-30 minutes approximately until most of the liquid has been absorbed.Pour the sauce over the eggplants and the potatoes,sprinkle with the regato cheese and bake in the oven for 30-40 minutes until brown.
