How to make
Cut the eggplants, season them with salt and leave them in water to release their bitterness.
Meanwhile, grate the tomatoes and chop the peppers.
Arrange the eggplants in a baking pan and pour the tomatoes and peppers over them.
Drizzle them with olive oil, a glass of water and spices.
Cover them with foil and put them in a preheated oven.
Once the eggplants soften, remove the foil and if desired, grate tofu, cashew cheese or another vegan cheese.
Leave the dish to bake.
