Iman Bayaldi (Greek Eggplant Layers)

1. 1

   Sprinkle the sliced eggplant with salt and allow to drain on kitchen paper for 1-2 hours.

2. 2

   Rinse away any liquid and salt, then dry thoroughly.

3. 3

   Heat half the olive oil in a heavy-based frying pan and fry all the vegetables, one type at a time, until golden brown, leaving the eggplant until last as they can make the oil bitter.

4. 4

   Heat the remaining olive oil and sweat the onions and garlic until softened.

5. 5

   Add the tomatoes and cinnamon and season with salt and freshly ground black pepper.

6. 6

   Simmer gently until slightly thickened.

7. 7

   Preheat the oven to 350F

8. 8

   In a large ovenproof dish, put a layer of potatoes and then cover with some of the tomato sauce.

9. 9

   Next, add a layer of eggplant, cover with sauce, then add the courgettes and cover with the remaining sauce.

10. 10

    Bake for about 45 minutes until heated through and bubbling.

* Per serving · 4 servings · Values may vary.

No additional tips available.