In a large skillet, saute the garlic , onion, and green pepper n 2 tbsp olive oil until softened. Add the tomato sauce and tomato paste (or sun-dried tomatoes). Simmer for 30 minutes, stirring occasionally. Add the oregano, basil, cumin, and salt and pepper to taste. Continue cooking over low heat, stirring frequently, for at least 2 hours.
|
Brush the bottom of a 10x10 baking dish with the remaining 1 tsp of olive oil. Make a tight layer of eggplant slices in the bottom of the dish. Top the eggplant with red sauce, then cover with mozzarella cheese. Repeat the layering until all ingredients are used (usually 3 layers). Bake until the sauce and cheese are bubbling, about 15-20 minutes. Cut into squares and serve hot.
|