1 potato, sliced
½ medium onion, sliced
3 garlic cloves, minced
¾ cup pureed tomatoes
1 tomato, sliced
Crumbled feta cheese
3-4 Kalamata olives, sliced
Salt and pepper, to taste
Pinch crushed red pepper flakes
Vegetable oil for frying eggplant
4 tablespoons olive oil
Preheat oven to 400 degrees Fahrenheit, 204 degrees Celsius.
Heat enough vegetable oil in a small saucepan to fry the eggplant.
Wash, dry, and pierce the eggplant all around to prevent it from exploding while cooking.
Place the pierced eggplant in the hot oil and fry over medium-high heat about 15 minutes or until soft all over.
In the meantime, place sliced onions, a pinch of salt in a small pan with the olive oil and cook over medium heat until, soft, golden, and caramelized. About 15 minutes.
Add minced garlic to the onions and cook about 2-3 minutes.
Add pureed tomato sauce, salt and pepper to the onion mixture. Cook until heated through. Remove from heat.
Place the potato slices on the bottom of a small baking dish. Drizzle some olive oil and season lightly with salt and pepper on both sides.
Place the fried eggplant on top of the potato slices.
Slice the eggplant down the center and spread apart. Season lightly with salt and pepper.
Pour the onion and tomato sauce into the opening of the eggplant. Top with crumbled feta cheese and olive slices.
Place the tomato slices on top covering the filled eggplant and season the slices with salt and pepper.
Bake in preheated oven uncovered for 1 hour.
Serve with toasted warm bread and a nice green salad.