Eggplant and Prawns Pie

Serves 6

4 eggplants

olive oil

2 onions

6 big tomatoes

1 kg of Prawns

Cream

Grated cheese

Peal the eggplant and make slices of around 1 cm and place in a bowl with water and salt.

Remove the skin and the heads from the prawns. Put the these in a sauce pan with water, bunch of herbs, garlic glove, one onion, pepper seeds. Let is cook well and simmer - you will be using this on the tomato sauce.

In a sauce pan , place the olive oil and the sliced onions. Let it cook for a little until golden and add the tomatoes previously removed form the seeds (can keep the skin). Let it drain all liquids and now add the stock made from the prawns skins and heads. Let it cook well. Put the sauce in a food processor and make a puré. Add the cream and reserve.

Now, it is time to start frying the slices of eggplant. Dry them in kitchen paper and coat with flour. Fry in hot vegetable oil. They need to be very well dried in kitchen paper to remove excess oil.

In a small sauce pan put olive oil and let it gets very warm. Add the dried prawns and just mix quickly and remove.

In a big pirex start layering first the eggplant , then the prawns and last the tomato sauce, make this operation until top and the last should be eggplant. Put tomato sauce over and sprinkle with cheese.

Take to oven fro 15 - 20 min.