• 5 Romano tomatoes
• 3 jalapenos (cut the caps off)
• 3 cloves of garlic - chopped
• 2 tsp. basil
• 2 tsp. cumin
• 1 tsp. salt
• 3 ripe plantains
• ½ eggplant cut into strips about 1.4 inch wide
• 1 sautéed onion
• avocado slice
• salsa

• in a large pot ½ full of water boil Romano tomatoes and jalapenos until the tomato skin starts to crack (do NOT throw away water)
• take the tomatoes out of water and skin them
• place tomatoes and peppers in blender along with the chopped garlic & blend until smooth
• preheat oven to 400 degrees
• put tomato mixture in smaller pot, add basil, cumin, salt and simmer on back burner of your stovetop
• peel and cut the plantains into 1-inch pieces and boil in the tomato water until very tender
• once they are cooked, use a fork to mash them
• if they are too dry add some of the tomato water
• flatten out the plantains on a baking pan. Try to flatten to the edges of the pan in order to have a square plantain cake
• bake in the oven on 400 degrees for 25 min
• sauté onion in a spray of olive oil--again if this gets too dry add some of the tomato water
• when the plantains are finished baking, cut into pieces about the shape of a bread pan
• you should have three or four pieces
• pour a small amount of tomato sauce in the bread pan, then a layer of plantain, sauce, then a layer of eggplant, sauce, layer of plantain, sauce, Layer of onion, sauce, layer of plantain, sauce
• lower oven temperature to 325 degrees and bake for 30 min

Jacquie said she didn't eat it until two days later and it was awesome!