Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Good-sized aubergines
-- quartered and sliced
Olive oil for frying
75 g Gruy?re; sliced very thinly

------------------------TOMATO SAUCE-----------------------------
1 lg Onion; sliced very thinly
2 tb Olive oil
400 g Canned tomatoes
- drained finely chopped
1 Bay leaf
1 ts Dried thyme
1/2 ts Orange peel, grated
1 Pinch of saffron
1 Garlic clove; crushed
Salt

Serves 2-3

In this delectable dish, sauteed slices of aubergine are covered with
an aromatic tomato sauce and baked with a topping of cheese. It makes
a wonderful meal served with a tossed salad and some fresh granary
rolls.

Soften the onion in the oil for about 10 minutes, covered, until
translucent but not browned. Stir in the tomatoes and add the herbs,
orange peel, saffron, garlic and salt. Simmer gently for 30 minutes,
then liquidize and leave to stand over a very low heat while you
prepare the aubergines.Saut? the aubergine slices in olive oil until
browned on both sides. Drain and dry on kitchen paper.Arrange the
aubergine slices in layers, covering each layer with the tomato sauce
and topping with the cheese slices. Cover with foil and bake at 190
degrees C / 375 degrees F / gas 5 for
20 minutes.

Copyright Rosamond Richardson 1996

Meal-Master format courtesy of Karen Mintzias

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