Eggplant and thyme stew

Instructions

1. Wash and cut the eggplants into cubes of 2 cm. Instant mashed potato them and leave them for 30 minutes drain their bitter juice. Wash them under running water and smell them with a kitchen napkin.
2. Make a cross on each of the tomatoes. Let them in for 30 seconds in boiling water. Remove them and pour them with cold water. Peel the scales. Cut them into cubes.
3. Cut the onion into slices, peel the garlic and cut it.
4. Heat 1 tbs. of sunflower oil in a large frying pan. Pour half the aubergines into the pan and fry until golden on all sides. Transfer the eggplants to a bowl. Again add a tablespoon of oil to the pan and pour the remaining eggplants. When they're ready, transfer them to the bowl. This will bake the eggplants and not boil them.
5. Return the frying pan to the stove. Add 1 tbsp of oil and stew the onion and garlic. When the onion softens, add all the products described in the recipe, excluding olives and cheese.
6. Transfer the products from the pan into a deep baking dish. Spread crumbled cheese and olives on top.
7. Bake in preheated to 200 °c oven for 45 minutes.

• Servings : 8
• Ready in : 60 Minutes
• Course : Main courses
• Recipe Type : 90 day diet, beef, Left overs-great overs, Vegetables and site dishes
• Ingredient : Cheese, Dried hot chilis, Eggplant, Garlic, Ground black pepper, Lemon juice, Olives, Onion, Oyster sauce, Parsley, Salt, Sunflower oil, Thyme leaves, Tomatoes, Vegetable broth