Eggplant with Tomato and Banana, Costa Rican Style

Name: Eggplant with Tomato and Banana, Costa Rican Style
Yield: 6
Ingredients: 2 large eggplants; salt to taste; 1 1/2 cups chopped onion; 3 tablespoons olive oil or vegetable oil; 2 1/2 cups diced tomatoes; black pepper to taste; 6 bananas, peeled and sliced into 1 cm thick rounds; 3 tablespoons butter

1
2 large eggplants
2
salt to taste
3
1 1/2 cups chopped onion
4
3 tablespoons olive oil or vegetable oil
5
2 1/2 cups diced tomatoes
6
black pepper to taste
7
6 bananas, peeled and sliced into 1 cm thick rounds
8
3 tablespoons butter

Ingredients

1
2 large eggplants
2
salt to taste
3
1 1/2 cups chopped onion
4
3 tablespoons olive oil or vegetable oil
5
2 1/2 cups diced tomatoes
6
black pepper to taste
7
6 bananas, peeled and sliced into 1 cm thick rounds
8
3 tablespoons butter

Directions

1
Peel the eggplants and cut them into 1 cm thick slices, lengthwise
2
Heat a non-stick skillet and fry some slices at a time
3
Drain with hot water to prevent overcooking, then flip and fry the other side
4
Drain again and place in a colander to remove excess oil
5
Transfer to a refractory form and sprinkle with salt
6
Sauté the onion in olive oil until lightly browned
7
Add the tomatoes, salt, and black pepper to taste
8
Cook slowly, covered, for about 30 minutes, stirring occasionally. Reserve
9
Fry the banana slices in butter and place on top of the eggplant in the refractory form
10
Pour the reserved tomato sauce over the top and bake in a moderate oven (180°C) preheated for about 15 minutes or until hot
11
Serve 6 portions.