Yemenite Eggplant (Aubergine) Casserole - cooking recipe

Ingredients

1 eggplant
salt
oil (for frying)
2 (28 ounce) cans plum tomatoes
2 tablespoons oil
1 medium onion
1 1/2 teaspoons cumin
3/4 teaspoon paprika
1/4 teaspoon turmeric
1 dash salt
1 dash pepper
1 dash cayenne
3 garlic cloves

Preparation

Slice the eggplant in thin discs, sprinkle evenly with salt, and place in layers in a colander over the sink.
Place a weighted bowl directly on top of the eggplant and let drain for 30 minutes.
Remove the weight, turn over the eggplant, and let drain another 30 minutes.
While the eggplant is draining, heat oil, onion and garlic and cook on medium heat until onion turns transparent and garlic is browned.
Add the spices and stir to coat the onion.
Add the tomatoes and cook until it boils.
Reduce heat to low and cook uncovered for 30 minutes.
Remove from heat.
Preheat oven to 350.
Pat eggplant dry with paper towels.
In a frying pan, fry eggplant in a layer of oil 2 minutes per side.
In a casserole, arrange layers of eggplant and tomato sauce, ending with sauce.
Bake uncovered in the oven for 30 minutes.