Nicaraguan Aubergine (Eggplant) Casserole (Cacerola De Berenja)

• 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

1. 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.
2. Preheat the oven to 400u0b0F (200u0b0C, gas mark 6).
3. Place the aubergine slices in a single layer on a greased baking sheet and bake for 10 minutes. Remove and set aside.
4. Saute the onion and garlic until just softened.
5. Add the chopped bell pepper and cook for a further 2 minutes.
6. Add the chilli peppers, cumin and tomato puree and cook, stirring, for another 2 minutes.
7. Add the water, bring the mixture to the boil, stirring, then reduce the heat and simmer uncovered for 10 minutes.
8. Layer half the aubergine slices in the bottom of a greased oven proof dish.
9. Pour over half the sauce and sprinkle half the cheese on top.
10. Repeat with the remaining ingredients and bake for 20 minutes or until browned.

aubergines, salt, olive oil, onion, garlic, bell pepper, green chili pepper, ground cumin, tomato puree, fluid ounces water, cheddar cheese, salt

Taken from www.food.com/recipe/nicaraguan-aubergine-eggplant-casserole-cacerola-de-berenja-176795 (may not work)