Eggplant in the oven

Cut the eggplant in half or into 4 long slices.

Score the flesh in a crisscross pattern and generously salt it. Let it sit for 20–30 minutes to draw out the bitterness.

Rinse the eggplant and pat it dry with a paper towel. Sprinkle with salt, drizzle generously with olive oil, and add herbs.

Preheat the oven to 180°C (356°F).

Place the eggplant on baking paper and bake for 15 minutes.

In a bowl, combine the canned tomatoes, chopped fresh tomato, crushed garlic, salt, and pepper.