Layered Eggplant with Anchovies

Layered Eggplant with Anchovies

ingredients:

10 medium eggplants cut the slices on the bias in shell
200 grs. anchovies or tuna in oil (drain the oil)
½ cup corn oil, or olive oil

To Layers:

½ pound tomatoes cut into thick slices with seeds
6 large onions, cut into thin slices
2 green peppers cut into thin slices without the seeds
4 red peppers cut into thin slices
no seed and no white and green ribs also
1 cup (tea green olives chopped (optional


seasonings:

1 pinch of nutmeg optional)
1 teaspoon (tsp) grated fresh ginger
2 tablespoons (soup) of oregano
2 tbsp (tablespoons) chopped basil leaves
1 cup (tea) with chopped parsley stems
1 cup (tea) of chopped green onions, thinly sliced
1 cup (tea) of chopped black olives or to taste
Salt to taste

  How to Prepare:

Wash the eggplants unpeeled, cut the stem, then cut on the bias or straight by the long and 1 cm thick.

Place the eggplants cut in a bowl with water and salt
Soaking put 30 'minutes to take the bitter, the water is
very dark, is optional.

Drain the eggplants, tighten, to take all the water, dry on
paper towel.

Put oil in bottom of a deep round shape.

Arrange in layers:

The first layer of eggplant slices in
The second is anchovies or tuna without oil
The third is the raw onion slices seasoned with olives
The fourth is spiced tomato cut into thick slices
The fifth peppers, sliced ​​seedless

And put up enough oregano, merge the seasoning between the layers.
Go finish packing up the layers until all ingredients.

The last layer is cut in half tomato upturned, i.e. with the shell facing up and quite oregano oil well above water.

Lead to bake in preheated medium oven 180 º C, until it is
sequinho well.

Before serving put put up parsley, chives and mint chopped and chopped black olives without the pits.

Note:

Serve as an accompaniment to dishes.
Can serve as an afternoon snack with french roll cored and the filling of eggplant with anchovies.