Eggplants – closely related to potatoes and tomatoes – belong to the deadly nightshade family, but are safe and delicious to eat. They are a good source of dietary fibre, as well as offering some potassium and vitamin C.
3 teaspoons olive oil
1 clove garlic, peeled and crushed
1 large eggplant (450g), thinly sliced
500g ripe tomatoes, thinly sliced
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh basil
1 large onion, thinly sliced
Freshly ground black pepper
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Combine 1 teaspoon of the oil with the garlic and spread inside a medium-sized baking dish.
Preheat the oven to 190°C. Layer half the eggplant and tomato slices in the dish. Sprinkle with half the oregano and basil, then top with half the onion. Season with pepper and sprinkle with 1 teaspoon of the oil. Repeat with the remaining vegetables, herbs and oil.
Cover the dish tighly with foil and bake for 1 1/2 hours. Serve hot or at room temperature.