Begin by slicing the eggplants into rounds. Lay them on a baking sheet, sprinkle with salt, and let them sit for about 20-30 minutes. This process helps draw out moisture and bitterness. Afterward, rinse and pat dry with paper towels.
Sauté the Vegetables:
Heat a generous amount of olive oil in a skillet over medium heat. Add the chopped onion and green bell pepper, sautéing until they start to soften. Stir in the minced garlic and cook for an additional minute, ensuring the garlic doesn’t burn.
Add Tomatoes and Seasonings:
Mix in the chopped tomato and tomato paste to the skillet. Season with black pepper, paprika, and a bit of salt if needed. Let the mixture simmer for a few minutes until the tomatoes break down and the sauce thickens slightly.
Prepare for Baking:
Preheat your oven to 190°C (375°F). In a baking dish, arrange the eggplant slices in a single layer. Spoon the vegetable mixture over the eggplant. Sprinkle with chopped basil.
Bake the Eggplant:
Cover the eggplants with grated cheese. Place the dish in the oven and bake for about 25-30 minutes, or until the eggplant is tender and the cheese is bubbly and golden.
Serving Suggestions:
Serve this baked eggplant hot from the oven, ideally accompanied by crusty bread or over a bed of cooked pasta or rice.
