4 medium eggplants, peeled
1 medium onion, chopped
4-6 tablespoons water
2 tablespoons tomato paste
14-ounce/400g can chopped tomatoes
2 cloves garlic, finely chopped
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1 vegetable bouillon cube
Salt and pepper
1/2 cup ground rye breadcrumbs
1. Peel and dice eggplants.
2. Salt them and leave them in a colander for 30 minutes.
3. Wash and dry them with kitchen paper or cloth.
4. Saute onion with a little water until soft.
5. Add tomatoes, tomato concentrate, garlic, spices and vegetable bouillon cube.
6. Simmer for a few minutes.
7. Add eggplants and mix well.
8. Season with salt and pepper.
9. Place mixture in a non-stick baking dish.
10. Sprinkle bread crumbs on top of mixture.
11. Bake in a 375 F/190 C oven for 30 minutes.
12. Serve hot or cold.
4 to 6