“La cucina piccola fa la casa grande” – Italian proverb
The first time I tried this was december 2010 at a small punk restaurant in Lavapiés, Madrid, called Achuri (my review). I liked its taste and simplicity and was determined to master it at home.
I’ve been doing it now for a while and never get tired of it. You just need:
– Fresh or canned tomatoes
– Salt, pepper and olive oil
Turn first the oven to heat, so it will be ready when you need it. Slice the aubergine and grate the tomatoes or open the tomato can. If the tomatoes are whole, then you can as well blend them.
Then place first the aubergine slices in an over tray or a oven plate and cover them with the tomato sauce, salt, pepper and oregano. You can put a bit of olive oil but tastes really good too without any fat at all. Place in oven and wait for about 20 minutes. Depending on your oven that might change. What I do is I wait untill some of the top is a bit burned.
* Because I was posting this, I researched a bit about the dish and found it IS a real italian dish from Naples, not some name just sounding fancy. “Melanzane alla napoletana” (in sicily “maranciane mbuttunate”) are eggplant slices cooked in the oven with tomato sauce and oregano, sometimes with capers, sometimes with garlic, and others with cheese.