Italian Baked Eggplants and Tomatoes

Rinse and dry eggplants, cut into thin slices. Sprinkle with a bit of salt and let stand for about 30 minutes in a colander. Peel and slice garlic.

Rinse eggplants and pat dry. Heat oil in a large frying pan and cook eggplant slices, few at a time, with garlic on medium heat until golden yellow. Drain on paper towels.

Blanch tomatoes, peel, quarter and core, cut into chunks. Mix with juice, oregano, salt and pepper and place into watered clay pot. Top with eggplant and garlic slices and drizzle with a little olive oil. Close pot and place in a cold oven. Bake in preheated oven at 180°C (approximately 350°F) for about 45 minutes.