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Ingredients:
4 eggplants (Holland eggplants)
3 rip tomatoes, diced
1 large onion, finely chopped
2-3 cloves of garlic, finely chopped
2 tablespoons of tomato paste
½ cup of white wine
¼ cup flat-leaf parsley
1 teaspoon oregano
1 – 1 ½ cups extra virgin olive oil
Salt and freshly ground black pepper
A pinch of cloves

Directions:
1. Preheat the oven to 325 F degrees.
2. Slice the eggplants in half lengthwise. Add plenty of water and a pinch of salt in a large bowl. 3. Soak the sliced eggplants in the water for about 15 minutes. Drain them well and pad them with paper towel.
4. Heat plenty of olive oil in a large fry pan and fry the eggplants until they become soft. Transfer them to a baking pan.
5. Heat the olive oil in the same fry pan and fry the chopped onion and garlic until they become translucent. Add the tomatoes and tomato paste and stir them well. Add the white wine and stir the mixture well.
6. Season the mixture with salt, freshly ground pepper, oregano and cloves. Turn off the heat and add the parsley and ½ cup of extra virgin olive oil and cover the pan.
7. Pour the tomato mixture over the eggplants. Add ¼ cup of extra virgin olive oil. Bake it in the oven for 50 to 60 minutes.
8. Serve with feta cheese.

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2. Bacon and Tomato Pasta
3. Cabbage soup
4. HOMEMADE TOMATO KETCHUP
5. Brusccheta or Brocheta