Delicious eggplants

Tonight I cooked this simple, vegetarian and very tasty dish: aubergines with tomatoes and olives.
First of all, wash and cut the eggplants into slices, sprinkle them with salt and let them rest for 20 minutes. This operation of leaving with salt is to remove the bitterness of the eggplants. Then rinse the eggplants from the salt and pat the slices dry with absorbent paper, then place them in a very large pan brushed with a little oil.
Once cooked, place the eggplants slices on a baking tray.

Brush a little tomato puree over the eggplants slices, add a little oregano and then put a slice of cheese on top. To make them even tastier I added some Ascoli tipe olives. Bake for 8 minutes until the cheese has melted a little. Serve both hot and cold, they are always delicious!

Buon Appetito!!