Spanish eggplant casserole

Ingredients

• 3 pcs Eggplant, cut into 0.5cm rounds
• 400 g Tomatoes, peeled and chopped
• 100 ml Sherry
• 1 pcs Red bell pepper, halved, seeded and cut into 2cm pieces
• 1 pcs Onion, peeled, chopped
• 5 tbsp Olive oil
• 2 tsp Oregano, dried, crushed

Method

1. Preheat oven to 180°C.
2. Heat oil in a large skillet over medium-high heat then color eggplant for 2 minutes per side.
3. Add dry sherry and cook for 2 minutes until reduced by half.
4. Transfer it into a baking dish; top with the tomatoes, stock, and oregano. Cover and bake for 25 minutes.