Ingredients for 4 people
Cut the aubergines lengthways into slices about 1 cm thick and boil for 5 minutes in salt-free water.
Arrange neatly on a baking tray, add the oil, salt, garlic cut in slivers (optional), ground chili pepper and fresh tomatoes. Bake in an oven and when nearly done cover with the grated Pecorino Romano to make a light crust. Take out of the oven, cut into regular-sized portions and garnish with thin slivers of Pecorino.