Eggplant with Anchovies

Eggplant with Anchovies
Ingredients:
10 medium eggplants cut on the bias in shell200 grs. anchovies or tuna in oil (drain oil)½ cup corn oil or olive oil
Sauce:
½ pound tomatoes cut in half6 large onions sliced ​​thin4 red bell peppers cut into thin slicesno seed and no ribs also white and green2 green peppers cut into thin slices without seeds1 pinch of nutmeg optional)1 teaspoon (tsp) grated fresh ginger2 spoons (soup) of oregano2 tbsp (tablespoons) chopped basil leaves1 cup (tea) chopped parsley with stems1 cup (tea) of chopped green onion, thinly sliced1 cup (tea) of chopped black olives or to tasteSalt to taste

 How to Prepare:
Wash the eggplants, cut the stem, then cut on the bias for long and 1 cm thick
Place the eggplants cut in a bowl with water and saltSoaking put 30 'minutes to take the bitter, the water isvery dark.
Drain the eggplants, tighten, to take all the water.Put the oil in the bottom of a round sling.Arrange in layers:The first layer of eggplant,The second anchovies or tunaThe third of sliced ​​raw onions seasonedThe fourth tomato cut in half with seedsThe fifth chilli, seeded, sliced
And put up enough oregano, merge the seasoning between the layers.Go arranging the layers until all ingredients finish.
The last layer is tomato overturned, ie with the shell facing upwards and quite oregano oil enough water on top.
Take to bake in a preheated oven 180 º C average, until itsequinho well.Before serving put put up parsley, chives and chopped mint and black olives pitted chopped.
Note:
Can serve as an accompaniment to dishes or as a snack,Serve with bagel Frances cored and stuffing eggplant