Briam

- 3 large aubergines
- a fair amount of salt
- 2 cans of tomato (400gr each)
- 1 very large onion, or two medium ones
- a few bay lieves, (laurier)
- 4 garlics
- a little paprika
- olive oil

slice up the aubergines in thin slices and salt one side.
while the salt is doing it's thing on one side of the aubergines, prepare some tomato sauce:


chop onions very fine, open the cans of tomato, just cut garlic in halves.
put the frying pan on, add the olive oil, throw in the onions and bay lieves until onions become glassy (so medium heat) throw in the garlic, watch out not to burn them, add tomato sauce and a tea spoon of paprika and a little salt. simmer for ten minutes max.
while simmering, turn over the aubergines and salt the other sides.
turn the oven on.
rince off all the salt from the aubergines.
take tomato sauce off the heat, mix in pepper (and any herbs you might want to add)
gently layer the aubergines and tomato in the pan going into the oven.
sart the bottom layer with the aubergines that have their skin.
you might want to add a little water to the tomato sauce on the frying pan before spooning it onto the aubergines.
spoon on tomato sauce evenly.
add a little more olive oil and salt.
put in the oven for 45mm or so medium heat. until they're nice and soft.
serve when they're a little cooled down.