MATERIALS:

2 large Eggplants cut into rings

1 onion, chopped

5 cloves garlic

2 cups chopped tomatoes

from 1 tablespoon of oregano and thyme

15 olives, pitted, cut in pieces

3 tablespoons chopped parsley

Salt and pepper

Olive oil


RECIPE:

Start this light RECIPE by putting the salt greatly in the Eggplants and let them together with the salt for one hour to get out the bitterness.

After this hour rinse well and spread them in a pan.

Put on both sides olive oil and cook on the grill for 5 minutes on each side until become golden brown.


For the Sauce:

Saute in a pan with a little olive oil the onion and the garlic for 4-5 minutes.

Then pour the tomato, the pepper and the spices for another 5 minutes until sauce thickens.

Take the Eggplants and add the sauce on top.