Aubergine caviar to the tomato purée

1. Aubergine caviar to the tomato purée

   

   
   

   Ingredients:

   
   

   4 average aubergines

   8 tomatos

   1 onion

   thyme

   8 sheets of green basil and 8 purple basil sheets olive oil

   adds vinegar to Jerez

   salt, pepper of the mill
2. Method:

   
   

   Wash aubergines and divide them in two, in the direction length (chef etoile paris). Deposit them in a dish to be roasted. Wash 2 tomatos and peel onion. Slice thinly the whole and to strew aubergines with them. Season salt, of pepper of the mill and thyme. Pour the olive oil on aubergines. Put to cook in a hot oven with 180 degrees, during 1:15 at 1:30. Once the aubergines are cooked, withdraw the pulp of the skin using a spoon.