Nicaraguan Aubergine (eggplant) Casserole (cacerola De Berenja)

Total Time: 1 hr 10 mins Preparation Time: 50 mins Cook Time: 20 mins

Ingredients

• 1 1/2 lbs aubergines, sliced 1/2 in. thick
• salt
• 1 tablespoon olive oil
• 1 medium onion, peeled and finely chopped
• 2 garlic cloves, peeled and crushed
• 1 bell pepper, seeded and finely chopped
• 1 -2 green chili pepper
• 1 teaspoon ground cumin
• 6 tablespoons tomato puree
• 6 fluid ounces water
• 8 ounces cheddar cheese, grated
• salt and black pepper

Recipe

• 1 place the aubergine slices in a colander, sprinkle with salt and set aside for 30 minutes. then rinse under a cold tap and pat dry with absorbent kitchen paper.
• 2 preheat the oven to 400°f (200°c, gas mark 6).
• 3 place the aubergine slices in a single layer on a greased baking sheet and bake for 10 minutes. remove and set aside.
• 4 sauté the onion and garlic until just softened.
• 5 add the chopped bell pepper and cook for a further 2 minutes.
• 6 add the chilli peppers, cumin and tomato purée and cook, stirring, for another 2 minutes.
• 7 add the water, bring the mixture to the boil, stirring, then reduce the heat and simmer uncovered for 10 minutes.
• 8 layer half the aubergine slices in the bottom of a greased oven proof dish.
• 9 pour over half the sauce and sprinkle half the cheese on top.
• 10 repeat with the remaining ingredients and bake for 20 minutes or until browned.