Berenjenas Gratinadas (Eggplant Gratin)

For the berenjenas gratinadas, cut the eggplants into slices. Put the slices in water with salt and vinegar and let them steep for about 10 minutes. In a blender, puree the tomatoes with the garlic and onion and heat in a pot or pan until the flavor develops.

Season to taste with pepper and salt. Pat the eggplant slices and place them in a baking dish, spread the tomato sauce and cheese over them. Bake in the oven at about 200°C (convection oven 175°C) until the eggplants are soft and the cheese has melted.

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