- 3 aubergines (preferably round and not oblong), cut into round slices 1 cm thick.
- ½ teacup olive oil
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 8 medium ripe tomatoes, peeled and cut into cubes
- 1 tsp oregano
- 1 tsp thyme
- ½ tsp sugar
- 1 teacup chopped parsley leaves
- ½ teacup chopped fresh basil leaves
- 300gr feta cheese, grated
- freshly ground pepper
Put the aubergine slices in a large colander, season with salt and leave for 30 minutes. After that rinse them well with cold water and wipe with absorbent paper. Preheat the oven in 240ºC. Put the auberigine slices in a baking pan in a single layer, spread them with half of the olive oil on both sides and bake for 3-4 minutes on each side. Take them out of the oven and leave aside. In a large nonstick skillet add 2-3 tsps water and add the onion and garlic. Let them steaming over medium heat for 2-3 minutes, until tender. Add the chopped tomatoes and the remaining olive oil, the thyme, the oregano, the pepper and sugar. Stir and cook on low heat for about 6 minutes, until the sauce thickens slightly. Remove from heat, add the parsley and the basil, stir and set aside. Preheat oven to 200ºC. Pour the 1/3 of the tomato sauce in a medium deep pan and half the aubergine slices. Shed over half of the cheese and another 1/3 of the sauce. Cover with the remaining aubergine slices, sprinkle with the remaining sauce and scatter over the remaining cheese. Bake for about 40 minutes and you are ready to serve!