Eggplant Pie with Tomato Sauce

Peel the onion and garlic and dice finely. Blanch the tomatoes in boiling water, peel, remove the stems and cut the flesh into pieces.

Cook half of the onions and garlic in 1 tablespoon olive oil until translucent. Add 2/3 of the tomatoes and continue cooking, season with salt and pepper, add 1 pinch of sugar and then puree. Set the tomato sauce aside and keep warm.

Rinse the eggplant and cut the center into 8 thin slices. Sprinkle with salt and let sit for 10 minutes. Cut the remaining eggplant into small pieces. Rinse the zucchini and chop. Fry the remaining onions and the garlic in 2 tablespoons of oil, add the chopped eggplant and zucchini and sauté.

Add the remaining tomatoes and season with thyme, salt and pepper, set aside the ratatouille and keep warm. Dry the eggplant slices with paper towels and fry in portions in the remaining olive oil in a pan on both sides.

Line a teacup or small bowl with 2 perpendicular slices of eggplant. Spoon in the ratatouille so that the cup is almost filled and fold the eggplant slices over the filling so that it is completely enclosed.