Eggplants with Garlic and Tomato

Ingredients

 * 4 large round eggplants, cut along side in pieces
 * 4 tomatoes, mashed
 * 6 garlic cloves, mashed in a mortar or with a fork
 * 50 ml vinegar
 * Salt
 * Pepper
 * oregano
 * Cheese
 * olive oil

Directions

 * 1) Fry eggplants in plenty of olive oil. Eggplants absorb plenty of oil.
 * 2) Fry until eggplants get brown and tender. Add water if you do not want to use too much oil.
 * 3) In another saucepan heat olive oil (much less than the portion that you use for frying the eggplants) and add tomato mash and half of the garlic.
 * 4) Add salt and pepper for taste and bring to boil.
 * 5) Add eggplants into the saucepan and simmer for 10 minutes.
 * 6) While you simmer the eggplants with the tomato and garlic whiz in a blender the vinegar with the rest of the garlic.
 * 7) When eggplants are ready, remove from heat and pour the vinegar and garlic mixture over them.
 * 8) Season eggplants with oregano and stir them well.
 * 9) Cut some medium size pieces of cheese and add into the saucepan.
 * 10) Let cool and serve.