Summary

Ingredients

• 2 eggplant (s)
• 500 g tomato (s), small (cocktail tomatoes, date tomatoes, )
• 5 shallot (s)
• 1 handful olives, black
• olive oil
• salt and pepper
• chili

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Instructions

1. Preheat the oven to 230 ° C. Grease an ovenproof dish with olive oil.
2. Clean the shallots, cut into thin slices and spread half of them on the bottom of the pan. Halve the aubergines lengthways, then cut the halves lengthways into fans and place in the oven dish.
3. Wash the tomatoes, cut them into thin slices and layer them between the eggplant compartments. Core the olives, cut into rings and distribute between the compartments. Scatter the remaining shallots over the eggplant compartments and drizzle everything with olive oil. Season with salt, pepper and, if you like, a little chili.
4. Cover the tin with aluminum foil and bake the aubergines at 230 ° C for 10 minutes. Then turn back to 180 ° C and bake for about 1 hour 10 minutes.