Baked eggplants with tomato sauce
1 cup Sitia Extra Virgin Olive Oil for frying 3 tablespoons Sitia Extra Virgin Olive Oil 2 large eggplants 3 - 4 medium potatoes 1 lb tomatoes, peeled, seeded and chopped 1 medium onion, finely chopped 1/3 lb crumbled feta cheese salt, pepper, cumin and oreganoCut eggplants lengthwise into large oval slices and put in salted water for about 1 hour. Slice the potatoes like the eggplants and fry until lightly brown. Drain on paper towels, place on oven tray in single layer and season with salt. Drain the eggplants completely, fry and drain again on paper towels and salt them.
To prepare sauce: Heat 3 tablespoons olive oil in a saucepan and soften the onion. Add tomatoes, very little salt, freshly ground pepper, cumin and oregano. Lower heat and simmer for about half an hour. When all liquid has been absorbed, remove pan from heat and stir in the feta cheese. Top the eggplants with the sauce and bake in moderate heat for about half an hour.