When I first saw this recipe, very surprised. Cinnamon? With eggplant and tomatoes? But risk has to cook and do not regret it. Very tasty and unusual combination. Help yourself.
|Cooking time -||Number of servings 4|
Eggplant cut into slices 1 cm thick, add salt and leave for 30 minutes.
Then they are a little dry, fry in olive oil on each side until Golden brown and put on paper towel.
While the eggplants are roasting, make sauce. Garlic peel and crush with a knife blade. Of course, you can use the frog or chop it up. But I in this recipe like roasted garlic. :-[
With tomatoes remove the skin and finely chop.
Fry the garlic until light Golden brown in olive oil.
To garlic add the tomatoes, broth. Leave them for 15 minutes on low heat. At the end add the paprika and cinnamon and saute for 5 minutes.
The form greased with olive oil, place some eggplant.
Eggplants - a few spoonfuls of the sauce.
Alternate until the vegetables and sauce over.
Bake in a preheated 210 C oven for 15 minutes.