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Ingredients for 4 persons

2 large eggplants
2 medium onions.
1 kilo of tomatoes.
2 natural yogurts.
50 grams of grated cheese.
4 tablespoons of oil.
1/4 teaspoon of hot paprika.
2 large cloves of garlic.
1 pinch of ground black pepper.
1 splash of vinegar.
Salt.

Method of preparation

Cut the eggplants into thick slices, place in a colander sprinkle with salt and splash with vinegar. Allow to sit for 30 minutes.

Cut the onions into very small pieces, heat a frying pan with the oil and fry the onion until it is golden.

Peel and cut half of the tomatoes into very small pieces. add to the onion in the frying pan.

Cut the rest of the tomatoes into thick slices.

Add the garlic, paprika, and salt to the frying pan and fry over a low heat for five minutes.

Rinse the eggplant and place them in an oven safe dish in the following manner…

Place a layer of slices of eggplant.

Cover with half of the sofrito, forming a cap.

Place another layer of eggplant

Coat with the rest of the sofrito.

Place a layer of sliced tomatoes forming a cap.

Mix the yogurts with the pepper. Pour over the pastry.

Place in the oven and cook for thirty minutes at a temperature of 400º.

When you see that the cheese begins to brown it is ready.