Nicaraguan Aubergine (Eggplant) Casserole (Cacerola De Berenja) - cooking recipe

Ingredients

1 1/2 lbs aubergines, sliced 1/2 in. thick
salt
1 tablespoon olive oil
1 medium onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
1 bell pepper, seeded and finely chopped
1 -2 green chili pepper
1 teaspoon ground cumin
6 tablespoons tomato puree
6 fluid ounces water
8 ounces cheddar cheese, grated
salt and black pepper

Preparation

Place the aubergine slices in a colander, sprinkle with salt and set aside for 30 minutes. Then rinse under a cold tap and pat dry with absorbent kitchen paper.
Preheat the oven to 400\u00b0F (200\u00b0C, gas mark 6).
Place the aubergine slices in a single layer on a greased baking sheet and bake for 10 minutes. Remove and set aside.
Saute the onion and garlic until just softened.
Add the chopped bell pepper and cook for a further 2 minutes.
Add the chilli peppers, cumin and tomato puree and cook, stirring, for another 2 minutes.
Add the water, bring the mixture to the boil, stirring, then reduce the heat and simmer uncovered for 10 minutes.
Layer half the aubergine slices in the bottom of a greased oven proof dish.
Pour over half the sauce and sprinkle half the cheese on top.
Repeat with the remaining ingredients and bake for 20 minutes or until browned.