Eggplant gratin

 Nothing grated on the top, but my source (France Today) calls it a gratin so I'll go with that.   Slow cooking the onions and tomatoes really makes it sweet.

 

Ingredients:

3 medium onions

EVOO

4 eggplant

5 large tomatoes

1 clove garlic

some leaves of basil for deco

 

Peel and finely chop the onions, then saute them in olive oil until lightly browned.

Cut tomatoes into quarters.  Add to the onions.  I didn't peel them.

Cover and cook over medium for 30 min., stirring occasionally.  It should look like a sauce, although you may need uncover and to cook longer. 

Finely chop garlic clove and stir it in, then season with pepper.

Preheat overn to 325.  

Cut the eggplants lengthwise into maybe 1/4" slices.  Pan fry them in the dish you will use as a gratin dish, on both sides until browned.

Keep enough for one layer in the dish, then add a layer of tomato sauce.  Alternate eggplant and tomato sauce until you run out, ending with tomato sauce.  

Bake for 45 min.  Decorate with basil leaves before serving.