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What You Need:
(To Serve: 6 to 8)
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1 cup minced onions
2 tablespoons olive or salad oil
1 can (1-pound) tomatoes
1 bay leaf
¼ teaspoon thyme
Pinch of saffron
1 large clove garlic, minced
¼ teaspoon salt
2 pounds fresh eggplant
Salt
4 ounces Swiss cheese, sliced 1/16 inch thick
Olive or salad oil
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Translate this recipe:
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| How To Cook: |
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1. Cook the onions, covered, in the oil for 4 minutes in the microwave oven. Drain the tomatoes and reserve the juice. Rub tomatoes through a sieve to remove the seeds.
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2. Add tomatoes, bay leaf, thyme, saffron, garlic, and salt to the onions. Cook, uncovered, until thick enough to hold shape softly in a spoon.
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3. Peel and cut the eggplant into ½-inch slices. Sprinkle with salt and let set on paper toweling for 20 minutes to pull out any bitter juices. Rinse, pat dry, and brush with oil.
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4. The eggplant may be sauteed lightly to brown, if desired, but this is optional. Place one layer of eggplant in a 2-quart rectangular (12-inch by 9-inch) baking dish.
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5. Spread with ½ of the tomato sauce, then a row of ½ of the cheese. Add the remaining eggplant, cover with the remaining tomato sauce and then the remaining cheese.
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6. Add ¼ to ½ cup of the tomato juice. Cover and cook in the microwave oven until tender. (Should take about 10 to 15 minutes.) Remove cover if too much liquid builds up.
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