'6 large eggplants'
'3 kg of ripe tomatoes '
'1 handful of chopped fresh parsley'
'1 tablespoon of dried oregano'
'1 handful of chopped fresh basil'
'1 cup of pitted and chopped green olives'
'2 cloves of minced garlic'
'1 optional red bell pepper, seeded and chopped'
'Salt, black pepper, and olive oil to taste'
'6 large eggplants'
'3 kg of ripe tomatoes '
'1 handful of chopped fresh parsley'
'1 tablespoon of dried oregano'
'1 handful of chopped fresh basil'
'1 cup of pitted and chopped green olives'
'2 cloves of minced garlic'
'1 optional red bell pepper, seeded and chopped'
'Salt, black pepper, and olive oil to taste'
Fie the eggplants with the skin on, horizontally, and sprinkle with salt
Arrange them in a circle around a macaroni drying rack and let them rest for 30 minutes
Remove the seeds from 2 kg of tomatoes and chop them
Temper the chopped tomatoes with 5 tablespoons of olive oil, salt, black pepper, ground red bell pepper, and mix well
Add the green olives, garlic, parsley, and basil
Mix well again
Add the dried oregano and mix until combined
Scoop out the eggplants without washing them, gently pat them dry, and add the tomato-olive sauce
Let it marinate for 30 minutes
Cut the remaining tomatoes with their skin on into eight pieces and discard the seeds
Dust with salt and let them sit in a strainer or colander
Remove the eggplant slices from the marinade and reserve the sauce
Assemble layers of eggplant and tomato slices, alternating between the two, until a refractory dish is complete
Spread the reserved sauce over the top, drizzle with olive oil, and garnish with some parsley leaves
Bake in a medium oven preheated to 30 minutes and serve chilled.
