4 eggplants of similar size
250 gr (1/2 lb.) Tetilla cheese
8 Tbsp olive oil
1 kg tomatoes
1 garlic clove
1 large onion
1 small green pepper
50 gr (1 ounce) Ibérico cheese, grated
Salt and pepper
Pinch of Sugar
Finely chop half the onion and sauté in half the oil. Wash the tomatoes, chop and fry on top of the onion until any water has evaporated (about 20 minutes). Sieve and season with salt, pepper and finely chopped tarragon (adding a pinch of sugar, if necessary, to counter the acidity of the tomatoes).
Wash the eggplants and cut into two, lengthwise. Blanch in salted boiling water for 8 minutes. Drain face down on kitchen paper. Remove the pulp with a teaspoon, setting aside the empty shells. In the rest of the oil, fry the finely chopped garlic clove and remaining onion together with the washed and chopped pepper. Add the eggplant pulp, diced Tetilla cheese and two tablespoon of the tomato sauce.
Season with salt, pepper and chopped tarragon. Fill the eggplant shells, sprinkle with grated cheese and brown in the oven. Serve hot with tomato sauce sprinkled with cheese and chopped tarragon