How to make
Cut the eggplants into circles and soak them in salted water to release their bitter juices. Meanwhile, get busy making the sauce.
Chop the onion, leek and peppers and fry them in olive oil for 8-10 minutes on medium heat.
Peel and cut the tomatoes into pieces and add them along with the finely grated garlic. Cook until the tomato liquid is reduced and season with salt and spices. If desired, puree for a finer sauce and if you prefer to have pieces of vegetables, leave it as is.
In a suitable round baking pan, pour the prepared sauce on the bottom and arrange the eggplant circles in the shape of a flower. Place the mozzarella, cut into slices, between them.
Also slice the two cloves of garlic and along with the leaves of fresh basil, place them on and between the rows of eggplant and mozzarella. Spray with olive oil and put them in an oven preheated to 370°F (190°C) (bottom heating resistor only).
Bake for 30 minutes, then turn on the top heating resistor, sprinkle the dish with grated cheese and bake again until golden brown.
Serve it not too hot to bring out the flavors.
Enjoy your meal!
