Italian Baked Eggplant

Serves 2-4

Time 1 hour

Ingredients

2-3 medium-sized eggplants, chopped into uniform pieces, small cubes

Thyme sprigs

Extra virgin olive oil 

Salt and pepper, to season

2 cans of good quality canned cherry tomatoes

Fresh basil 

Fresh oregano

3 garlic cloves, chopped

2 cups grated mozzarella cheese

Method

Preheat oven to 200°C.

Line a baking tray with baking paper and placed chopped eggplant on it. Nestle in the thyme sprigs, place a generous glug of olive oil and season with salt and pepper if desired. Place in the oven for 30-40 minutes, ensure you toss halfway through to ensure all the eggplant is coated in oil. It’s done when the eggplant is completely soft and almost mushy.

Meanwhile prepare a simple Napoli sauce by heating olive oil in a pan and adding garlic. Add canned tomato, fresh oregano and allow to gently simmer for 20-30 minutes. 

When the eggplant is done remove from the oven and start layering the roasted eggplant in an oven safe dish, top with Napoli sauce, mozzarella cheese and basil leaves then continue to layer until dish is full. Top the bake with mozzarella and fresh basil and place in the oven for 10 minutes or until cheese is golden on top. 

Enjoy with baguette or for kids combine with pasta.