Eggplant with Tomato Sauce

Ingredients:

* 3 big and firm eggplants
* 3 big ripe red tomatoes, diced coarsely
* 1 big onion, finely chopped
* 2 cloves garlic, minced
* 2 green chiles (Jalapenos or serranos), sliced in strips
* 1 teaspoon dry epazote
* 1/4 cup fresh cilantro leaves, washed and chopped
* Salt and Pepper to your taste
* Vegetable oil, as necessary

Procedure:

1) After washing the eggplant, cut off the stem end, and then dice it into little cubes. Cook the eggplant cubes in water until tender. Pour the cooked eggplant cubes in a big strainer to let them drain, and you can help to drain them thoroughly well by pressing gently.

2) In a large skillet heat up some oil, then in the oil fry the tomatoes, garlic, epazote, cilantro, onion and green chiles, while seasoning with salt and pepper;

3) Once cooked and that the sauce has reduced, put the cooked and drained eggplant cubes in and simmer everything for a few minutes so that the eggplant takes in the flavours and aromas from the other vegetables present in the recipe.