Eggplant in the Oven

Name: Eggplant in the Oven
Yield: 6
Ingredients: Eggplant; 1 cup vegetable broth; 2 tablespoons vinegar; 2 eggplants cut into thick slices; Sauce; 2 tablespoons tomato extract; 2 tablespoons grated Parmesan cheese; 1 tablespoon olive oil; 1 tablespoon chopped onion; 1 teaspoon capers; 1/4 teaspoon oregano; 3 cloves garlic, minced; 1 can of tomatoes without skin; To taste salt

1
Eggplant
2
1 cup vegetable broth
3
2 tablespoons vinegar
4
2 eggplants cut into thick slices
5
Sauce
6
2 tablespoons tomato extract
7
2 tablespoons grated Parmesan cheese
8
1 tablespoon olive oil
9
1 tablespoon chopped onion
10
1 teaspoon capers
11
1/4 teaspoon oregano
12
3 cloves garlic, minced
13
1 can of tomatoes without skin
14
To taste salt

Ingredients

1
Eggplant
2
1 cup vegetable broth
3
2 tablespoons vinegar
4
2 eggplants cut into thick slices
5
Sauce
6
2 tablespoons tomato extract
7
2 tablespoons grated Parmesan cheese
8
1 tablespoon olive oil
9
1 tablespoon chopped onion
10
1 teaspoon capers
11
1/4 teaspoon oregano
12
3 cloves garlic, minced
13
1 can of tomatoes without skin
14
To taste salt

Directions

1
Eggplant
2
Place the eggplants in a marinade with vinegar for 15 minutes
3
Drain and reserve
4
In a non-stick skillet, heat half cup vegetable broth over medium heat
5
Fry the eggplant slices, flipping them once
6
Remove and arrange in a refrigerator
7
Sauce
8
Mash tomatoes in a blender and reserve
9
In a saucepan, sauté onion and garlic with olive oil for 5 minutes
10
Add reserved tomato puree, tomato extract, and remaining vegetable broth
11
Taste with salt and oregano
12
Cook over low heat until thickened
13
Add capers and stir
14
Place a spoonful of the sauce on each eggplant slice, add some capers and sprinkle with Parmesan cheese
15
Bake in the oven for 15 minutes and serve.