Eggplant snack and garlic tomatoes

12 servings
1 day

Eggplant wash. Cut the ponytails from the fruit on both sides and cut the aubergines in half (across).

Peel and cut the garlic into longitudinal large pieces.

Add salt to the garlic and mix.

In aubergines, make through longitudinal slots.

Pepper the aubergines with garlic and, if desired, with pieces of hot pepper and your favorite spices.

Dice the tomatoes. If desired, you can remove the skin from them.

Put the aubergines in a high saucepan.

Top with the tomatoes, filling the space between the aubergines.

Place on low heat and simmer under the lid for 20 minutes.

Then taste the stock and add salt, sugar and spices to taste. Add the vegetable oil. Cover and simmer for a further 20 minutes under the lid.

Aubergines are ready if they are soft and easily pierced with a knife.

Let the snack cool in a saucepan, and then rearrange for a day in the refrigerator, infuse. When serving, cut the aubergines into rings, and top them with saucepan tomatoes.