with Caprillice fresh cheese
- 2 glasses Olive oil
- 1 clove Garlic minced
- 1 tablespoon Sugar
- 1 kg Aubergines
- to taste Garlic
- 250 g Caprillice fresh goat cheese Or Caprillice aged cheese if you want to get a more intense flavour
- to taste Salt
- 12 Small can tomatoes
- 1 pinch Powdered thyme
Drain tomatoes and place them in a casserole dish.
Add 6 tablespoons oil, the sugar, the salt and the thyme and let it simmer until the juice they release is consumed and they are candied.
Cut the aubergines (with or without skin) into 2cm thick slices. Sprinkle with salt and let them stand for 1 hour to drain.
Heat oil on a pair of frying pans and place the aubergines so that they are loosely placed.
Simmer for about 20 minutes, covered.
When they are done and soft, drain, sprinkle with garlic, chopped parsley and a little salt.
Increase heat and sauté them.
Place a metal ring on the serving dish and place a slice of aubergine, a layer of goat’s cheese and a layer of candied tomatoes, and so on until you finish with a layer of Caprillice fresh cheese.
Remove the ring and serve.