5 Aubergines
500gr of freshly chopped big riped tomatoes
½ cup of thin sliced parsley
2 onions
4 cloves
½ cup of Extra Virgin Olive Oil
250gr feta cheese

Wash the aubergines and cut them in thick cubes. Salt them and let them rest for 2-3 hours (a black liquid "water" should come out). Wash them again. Cut onions into thin slices. Bake the aubergines in 250o C until you see them been well cooked from all sides. You put aubergines on a backing pan. You add the chopped tomatoes, the onions, the cloves on top of them. Add salt and some ground pepper. You add the Extra Virgin Olive Oil, a cup of water and put them in the oven after you have stirred well before. Cook for approximately 1 ½ hours (look while cooking so it will not dry out! If necessary add some water). Add the feta cheese approximately ½ hour before ready. When ready, turn the oven off, add the parsley and leave in the heat oven for an extra 15' to "relax". Serve while hot.