Ingredients:

• 2 eggplants
• 2 medium zucchini or 3 if they are small
• 300-400gr of chopped tomatoes or canned tomatoes (recipe for canned tomatoes).
• 1 handful of basil
• 100g cream cheese
• 100g of melted cheese (in my case tetilla, but you can also use mozzarella or your favorite cheese).
• 1 handful of currants
• 1 handful of fresh spinach (optional)
• Extra virgin olive oil
• Salt

Preparation:

1. If the vegetables are organic, it is not necessary to peel them.
2. Next, wash the zucchinis and eggplants and cut them into slices, neither too thin nor too thick, about half a centimetre.
3. We put them in a dish, add salt and olive oil and cook them in the microwave for 10 minutes to soften them. In my case, I had to do it in three steps. We can also roast them.
4. Chop the canned tomato and mix it with the chopped basil (I used a lot of basil, don’t worry) and a little salt.
5. In a baking dish put a layer of eggplant on the bottom, then another layer of zucchini, put a few spoonfuls of tomato on top, a few spoonfuls of cheese spread, some sultanas (they give a nice touch) and a little salt.
6. If we add spinach, now we also add the leaves.
7. Put another layer on top of the eggplant, zucchini and tomato and finally add all the grated cheese on top.
8. Bake in the oven for about 30 minutes at 200ºC until the cheese is golden brown.