2 Eggplants
medium, cut into rounds, If large, cut into a large dice
8 Tab Olive oil
salt. to taste
pepper, to taste
1 lb tomatoes. diced OR 1 can diced tomatoes
1 large yellow onion, large chop
5 cloves garlic, minced
3 Tab fresh cilantro. coarsely chopped
3 Tab fresh dill. coarsely chopped
3 Tab fresh basil, coarsely chopped
Preheat oven to 400 F.
Heat 2 Tab. oil in a pan and put the eggplant slices in the pan and sauté for about 5 minutes. Or, you can brush eggplant with the oil and grill them.
Place eggplant pieces in a baking dish.
Remove the skins from the tomatoes and dice them, if they are fresh.
Spread diced tomatoes over the eggplant. Layer over top the onion, garlic and herbs. Add some salt and pepper and the remaining olive oil.
Put dish in the oven and bake for 40-60 minutes.
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