Nicaraguan Aubergine (Eggplant) Casserole (Cacerola De Berenja)

I got this from a book of Latin American vegetarian recipes and it rapidly became one of my favourites. I make it regularly when aubergines are in season.

• Ready In: 1 hr 10 mins
• Serves: 4
• Yields: 8 as a side dish

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

Directions

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.