Eggplant with Tomatoes

Serves: 6

Preparation time: 45 minutes
Cooking time: 45 minutes

Ingredients
1 pound 10 ounces tomatoes, chopped
3 eggplants
Oil, for pan-frying
Salt and pepper
1 handful of flat-leaf parsley, chopped
1 garlic clove, chopped
3 tablespoons butter

Preparation
Make a tomato sauce by cooking the tomatoes in a dry pan for 10 minutes, stirring constantly. Mash through a strainer with a wooden spoon and set aside. Cut the eggplants into ½-inch slices. Heat the oil to a depth of ¾ inch in a deep skillet. Pan-fry the eggplants in batches in the hot oil until golden, about 5 minutes per batch. Drain on paper towels. Meanwhile, pre-heat the oven to 350°F. Arrange a layer of tomato paste and a layer of eggplants in an ovenproof dish, season with salt and pepper, and sprinkle each layer with the parsley and garlic. Dot with the butter and bake for 45 minutes.