Aubergines provençal

Wash and cut into slices the eggplant, then let them sit for three hours in a colander, sprinkled with salt and pressed with a weight, so that the water issue.

Spent the time indicated, strizzatele and fry them in a pan with hot oil, moderately lively until focus will be golden brown.

As they are ready, drain the sauce, roundtrip on an absorbent paper towel to remove excess absorbed grease, and sprinkle them with salt and pepper.

Wash the tomatoes, divide them into wedges, give them the seeds and fry them in a pan with a few tablespoons of olive oil, moderate heat for 2-3 minutes, then remove them from pan, place on a plate and season with salt and a pepper minced.

Get yourself a container of aluminium, suitable for freezing and cooking in the oven, and settle the eggplants and tomatoes in alternating layers, until exhaustion ingredients.

Finish with a layer of tomatoes.

Close the container and frozen: eggplants as well prepared can be kept in the freezer for a period not exceeding three months.

At the time of use, thaw the Eggplant directly in the oven to medium heat (150 degrees), after being anointed with a compound prepared with breadcrumbs, parsley and olive oil.

If you like, you can enrich the dish with olives and capers.