I had the opportunity to visit Patio  Alba in Makati, over the week end. They had a great buffet spread. Amongst the fancy stuff laid out, was a nondescript looking viand tagged as Berenjenas al Horno, which I served rather sparingly and hesitantly. Lo and behold!!! It was the most exquisite  tasting eggplant dish I have tasted! Very simple, but to die for,  gid ya.  I just hope I can come up with a recipe as near to what I think they must have done, over at Patio Alba.  Today, I am sharing it with you huggables, out  there. At least, what and how I think it was cooked,  not that they gave me the  recipe. Simply put,  it’s the Red Hot Mama’s version of it!!!

8 big eggplants (peeled and cut in ½-inch diagonal pieces)
1 head garlic  (minced finely)
2 heads red onions (minced finely)
1 cup very ripe tomatoes (diced finely)
1 ¼  cups water with 1/2 teaspoon cornstarch diluted into it
½  Knorr beef cube; salt & pepper
 1 cup grated cheese (combine mozzarella & Eden cheese)
¼ cup ordinary bread crumbs (do not use Japanese kind)
1/3 cup extra virgin olive oil

PROCEDURE:
1.)    Heat up your “sarten” and use one half of the olive oil. Saute garlic, onions and tomatoes. When tomatoes start to wilt start mashing it up and add the one half Knorr cube, salt and pepper. Also add the water and let it simmer gently over low fire. Set aside.
2.)    Arrange the eggplant slices TIGHTLY in an ovenware. Make sure it is all in one layer only. Drizzle  the rest of the olive oil over the eggplant.
3.)    Spread tomatoe mixture evenly over  the eggplant and scatter the cheese all over. Finally, top with the breadcrumbs. Bake at medium heat until eggplants are tender and cheese topping turns to a LIGHT golden brown. About 20 to 30 minutes, depending on your oven.

TIPS:
-          If you are using aubergine (round) eggplants, there is no need to cut diagonally nor peel it.
-          At the start of baking, you can cover ovenware with tin foil, and take it off towards the remaining baking time.
-          Double up with anything fried or grilled. Or you can eat it as an anti-pasti or pica-pica served wit “crostinis” or crackers.

Enjoy your Berenjenas al Horno and a big hug from the Red Hot Mama!!!