An interesting and delicious recipe. We have given quantities for two adults, but it is easy to multiply for larger numbers
1 medium aubergine
2- 3 tbsp olive oil
salt and freshly ground black pepper
2- 3 tbsp chopped fresh basil (or 2 tbsp basil pesto)
2-3 medium tomatoes, thinly sliced
6-8 black olives, chopped (optional)
100g thinly sliced (or 1 cup grated) mozzarella cheese
Preheat oven to 200C.
Cut the aubergine lengthwise into six even slices. Lay these on a baking tray, drizzle lightly with olive oil, then repeat on the other side. Sprinkle lightly with salt and pepper, then bake for 12 to 15 minutes until soft and beginning to brown.
Sprinkle each of the slices with the some of the chopped basil, or brush with pesto, then cover the four larger slices with sliced tomato. Sprinkle the chopped olives over the tomato, then put the cheese over these.
Sprinkle lightly with salt and pepper.
Reassemble the aubergine halves by stacking the slices (smallest pieces on top), more or less as they were cut. Sprinkle each half with any remaining cheese then bake at 200C for another 10 to 15 minutes until the cheese has melted and the tomato is cooked.
Serve with a green salad and crusty bread.
The Ultimate Vegetarian Collection by Alison Holst and Simon Holst
New Holland Publishing, $55.