Nicaraguan Aubergine (Eggplant) Casserole (Cacerola De Berenja)

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READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Preheat the oven to 400°F (200°C, gas mark 6).
  • Place the aubergine slices in a single layer on a greased baking sheet and bake for 10 minutes. Remove and set aside.
  • Sauté the onion and garlic until just softened.
  • Add the chopped bell pepper and cook for a further 2 minutes.
  • Add the chilli peppers, cumin and tomato purée and cook, stirring, for another 2 minutes.
  • Add the water, bring the mixture to the boil, stirring, then reduce the heat and simmer uncovered for 10 minutes.
  • Layer half the aubergine slices in the bottom of a greased oven proof dish.
  • Pour over half the sauce and sprinkle half the cheese on top.
  • Repeat with the remaining ingredients and bake for 20 minutes or until browned.
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