- 2 large eggplant
- 3 roma tomatoes
- 1 small onion
- 5 large cloves garlic
- 10ml fresh lemon juice
- 1 sprig fresh parsley
- 10 fresh basil leaves
- Olive oil
- Salt and pepper
- Slice eggplant and arrange in one layer in large casserole
dish coated with olive oil, bake at 190 C until dry and lightly toasted,
sprinkle with lemon juice after baking.
- Chop onions, garlic, tomatoes and herbs finely.
- Cook onions and garlic until soft, add tomatoes, herbs, salt and pepper, and simmer and stir for 25-30 minutes.
- Stack eggplant slices with tomato sauce and serve.