1. rinse the melanzane. Cut stem base into small pieces. Cut the flesh into thick cubes. Heat the oil strongly. Brown the eggplant cubes in it for about 5 min on both sides.
Remove from the pot, drain on paper towels and fill into a fireproof dish. 3.
Peel the onions and cut them into thick slices, roast them in the oil until golden brown. Spread evenly over the melanzane and pour the oil over it. Season with salt and pepper. Top up with the cherry peas.
Blanch (scald) the tomatoes, remove the skin, cut into eighths and remove the seeds. Place the tomatoes as a border on the gratin dish. Season with salt and pepper.
5. fill with 250 ml of clear soup or water, bake in a heated oven (200 °C) for about 45 minutes.
Serve with pita bread or bulgur.
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