Ingredients:
2 medium sized Aubergine, cut into Slices
3 Tomatoes, peeled and deseeded
4 cloves of Garlic
Coarse Salt
Bengali Pepper
Anchovies in oil, 5 to 7 filets
Olive Oil
Thyme
Oregano
Dash of Sugar
Cheese like Gruyere, with Parmigiano
Breadcrumbs
Cream
Preparation:
Blanch aubergine slices briefly in salted water and chill in iced water
Fry both sides in olive oil, put slices on kitchen paper, salt and pepper
Squeeze garlic with salt and fry slightly in olive oil, add tomatoes, anchovies, fry briefly
Add thyme, oregano, sugar, check seasoning
Place aubergines, overlapping, in an oiled pan
Cover each layer with seasoned garlic / tomato spread
Mix cheeses with breadcrumbs and some cream
Sprinkle over covered aubergines and bake at moist heat at 1500 until surface is golden brown and bubbling
Buon Appetito!