Eggplants Baked with Tomato and Parmesan

• eggplants 2
• olive oil
• tomatoes of assorted color 12 ounces (350g)
• a red chile
• a clove of garlic
• grated Parmesan 6 tablespoons

1. Preheat the oven to 425F (220C).
2. Slice the eggplants into thick rounds, place them on a baking sheet, brush generously with olive oil, and season with salt and black pepper.
3. Bake for twenty to twenty-five minutes, until soft and tender.
4. Chop the tomatoes, chile, and garlic and cook them in a shallow pan with a little olive oil and plenty of salt and black pepper for twenty minutes or so, until cooked down to a mush.
5. Pile the tomatoes in the middle of each slice of eggplant, scatter over the grated cheese, and bake for fifteen to twenty minutes, until sizzling.
6. If there is any tomato mixture left over, serve it on the side.

eggplants, olive oil, tomatoes, red chile, garlic

Taken from www.epicurious.com/recipes/food/views/eggplants-baked-with-tomato-and-parmesan-381554 (may not work)