Google recipes for eggplant and tomatoes and you’ll find an incredible amount of variations. It’s really easy to create some more.
For 4p you need : 4 large eggplants, 1 kilo of cherry tomatoes, 6-8 garlic cloves, 4 salted sun-dried tomatoes, 400 grams of mozzarella and 16 salted anchovies filets.
Start the oven at 200 °. Cut the eggplants in halves. Make some incisions in the meat. Spread 3 garlic cloves ( in slices) in the meat. Put the halves in a large oven dish ( skin downwards). Brush olive oil on the eggplant. Bake in the oven during 45 minutes.
Remove the cherry tomatoes from the stems. Wash and spread on baking paper. Spread 1 table spoon of dried oregano, 1 chopped chili, the remaining garlic and 2 table spoons of olive oil. Put in the oven and bake for 30 minutes. Cool down. Put the tomatoes and the liquid in a blender. Add the salted sundried tomatoes. Blend. Taste, add pepper and salt.
Spread the sauce on the eggplant. Slice the mozzarella and spread on the sauce. Finish with the anchovies. Bake in the oven at 200 for 30 minutes, until golden brown. Finish with fresh basil. Serve with hasselback potatoes.