Wash and remove the peduncle from the aubergines, using a flexible, sharp knife, cut slices, maximum 1 cm, lengthwise.
Put these slices in a saucepan with some water and a pinch of salt, bring to the boil and cook for about 10 minutes, until softened . Drain on absorbent paper.
Lightly grease the oven tray and line the bottom with the eggplant slices.
Wash and remove the stems from the tomatoes, cut them into slices of about 1 cm, distribute them over the aubergines.
Add salt, ground pepper and oregano.
Spread remaining duck fat.
Put in the oven at 180°C for 25/30 minutes.
The whole must form a single well-candied layer.
Excuse me, but it was so appetizing that we ate it and forgot to take the picture!
Below before baking.
