Wash the eggplants and remove the stems. Using a sharp, flexible knife, slice them lengthwise into pieces no thicker than 1 cm.
Place the slices in a saucepan with water and a pinch of salt. Bring to a boil and cook for about 10 minutes until softened. Drain on paper towels.
Lightly grease a baking tray and arrange the eggplant slices on the bottom.
Wash the tomatoes, remove the stems, and slice into 1 cm pieces. Layer them over the eggplants.
Season with salt, ground pepper, and oregano. Spread the remaining duck fat evenly on top.
Bake at 180°C for 25-30 minutes, until everything forms a glossy, candied layer.
It was so delicious we devoured it before snapping a finished photo! Here's the dish before baking:
