Eggplant

Directions

1. 1
   Clean the eggplant with cold water and then slice length wise into slices about the thickness of a finger, making horizontal and vertical incisions into the flesh of the vegetable.
2. 2
   Salt these slices and place them in a colander with a plate on top to weight them down. Leave them for about half an hour.
3. 3
   Clean the tomatoes, remove any seeds and dice them.
4. 4
   Rinse the eggplant under cold water and dry them with some kitchen towel.
5. 5
   Arrange a layer of eggplant in an oven dish, scatter some of the diced tomatoes, some crushed garlic, parsley and a little salt and pepper.
6. 6
   Drizzle with olive oil.
7. 7
   Repeat this process with other layers until all of the ingredients are finished. Place in a pre heated oven at 350F/180°C and cook for half an hour.