Eggplant with tomato and mozzarella sauce

Cut the onion into thin slices and the bell pepper into two or three large pieces.

Add the onion and bell pepper to the pot with EVOO.

Add a little water so that the vegetables cook better and faster.

Once poached, add two whole peeled and crushed tomatoes (squeeze to remove the seeds). Add salt.

Unify everything with the blender to form a sauce. Let it cook over low heat to integrate all the ingredients.

On the other hand, we fry the eggplants in a frying pan before adding them to the oven tray.

Finally, in a tray add the sauce, the eggplant and the cheese on top. Bake in the oven until the cheese is browned.