Baked Eggplant Layer

From Healthy Food Guide March 2013.

Ingredients

• 1-2 eggplants sliced
• olive oil
• 1 red onion, finely sliced
• 2 cloves garlic, finely chopped
• 400g can chopped tomatoes
• 2 tablespoons sun-dried tomato pesto
• 1 teaspoon sugar
• 1 red chilli, finely chopped
• 3 tablespoons fresh basil

Method

1. Preheat oven to 190c. Arrange eggplant slices on a baking tray lined with baking paper. Spray/paint with olive oil. Bake for 10 minutes.
2. Meanwhile, heat 1 tbsp olive oil in a large non-stick pan and cook onion and garlic until softened.
3. Add tomatoes, pesto, sugar and chilli. Simmer for about 4 minutes until sauce has reduced. Add most of the basil. Season to taste.
4. Place half of eggplant slices in lightly greased baking dish. Spoon over half of the sauce. Repeat layers.
5. Bake for 15 minutes and serve garnished with remainder of the fresh basil.

Kim Edit: I quite like adding roasted asparagus, roasted mushroom, 2 tablespoons of cut up sundried tomato and 2 tablespoons of marinated artichoke. Yum.