Red Tomato and Eggplant Cake

Name: Red Tomato and Eggplant Cake
Yield: 12
Ingredients: 1 2 kg red tomato, cleaned and cut into two halves; 2 medium onions (200 g), chopped; 1 tablespoon of parsley, chopped; 5 medium tomatoes (600 g), peeled and seeded, cut into chunks; 2 tablespoons of salt or to taste; 2 eggplants (600 g) cut into chunks; 1/4 cup of olive oil (60 ml); 1 finger pepper; 5 medium potatoes (600 g), cut into chunks; 1/2 cup of water (120 ml); 3 eggs

1
1 2 kg red tomato, cleaned and cut into two halves
2
2 medium onions (200 g), chopped
3
1 tablespoon of parsley, chopped
4
5 medium tomatoes (600 g), peeled and seeded, cut into chunks
5
2 tablespoons of salt or to taste
6
2 eggplants (600 g) cut into chunks
7
1/4 cup of olive oil (60 ml)
8
1 finger pepper
9
5 medium potatoes (600 g), cut into chunks
10
1/2 cup of water (120 ml)
11
3 eggs

Ingredients

1
1 2 kg red tomato, cleaned and cut into two halves
2
2 medium onions (200 g), chopped
3
1 tablespoon of parsley, chopped
4
5 medium tomatoes (600 g), peeled and seeded, cut into chunks
5
2 tablespoons of salt or to taste
6
2 eggplants (600 g) cut into chunks
7
1/4 cup of olive oil (60 ml)
8
1 finger pepper
9
5 medium potatoes (600 g), cut into chunks
10
1/2 cup of water (120 ml)
11
3 eggs

Directions

1
In a large saucepan, combine all the ingredients except the eggs
2
Cook covered over medium heat until the potatoes are tender (about 30 minutes)
3
Strain and reserve the broth
4
Precise the oven to 180°C (medium)
5
Pulse the cooked ingredients without the broth in a processor
6
Mix in the eggs well
7
Pour the mixture into a 26 cm diameter mold and bake for 30 minutes
8
Remove from the oven, wait 5 minutes, and unmold
9
Heat the reserved broth and serve with slices of cake
10
228 calories per slice