Eggplant and tuna stacks

Ingredients

• 2 large eggplants
• 2 cans tuna in oil, drained
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 tablespoon tomato sauce (tomate frito)
• Olive oil
• Salt and pepper to taste
• Grated cheese

Step-by-step preparation

1. Preheat the oven to 180 °C.
2. Cut the eggplants into slices about 0.5 cm thick and lay them on a baking tray. Season with salt and pepper and drizzle with a little olive oil. Bake for about 10–15 minutes, until golden and tender. Set aside.
3. In a frying pan, heat a little olive oil and sauté the onion, garlic and red and green peppers until tender. Add the drained tuna and tomato sauce and mix well. Season to taste and cook for a few more minutes.
4. On a baking tray, place a slice of eggplant and top it with a spoonful of the tuna mixture. Add another slice of eggplant and another spoonful of tuna, building a stack of two or three layers.
5. Sprinkle some grated cheese over each stack and bake for about 10–15 minutes, until the cheese is golden and bubbling.
6. Serve the eggplant and tuna stacks hot, with a green salad if you like.