1 bottle of tomato puree
1 can of basil and tomato puree
1 brown onion
1 red onion
2 cloves of garlic
Half a red capsicum
Olive oil to taste
2 tablespoons of breadcrumbs
1 teaspoon of oregano
Slice eggplant thinly.
Dice red onion, brown onion and garlic.
In a bowl add the onion, garlic and diced capsicum.
In a baking dish, pour some extra virgin olive oil and spread eggplant out.
Spread onion, garlic and capsicum out over the eggplant. Do this several times until you layer at least 4 layers of eggplant.
Top with tomato puree and canned tomato.
Bake in the oven on 200 degrees until the eggplant is soft and moist (approximately 40 minutes).