Eggplant in tomato

I remember eating this dish growing up. It's generally served as a side-dish, but we always had it over rice, as a one-plate-meal. Small meatballs done in the same way, were often served for lazy sunday lunches- you could use veganballs.

Last night I had this as a side, with a simple basil pesto pasta. Today, for lunch over rice.

(Yes, I am running out of ingredients and need to go to the store! :D )

For such a simple dish, it is surprisingly tasty!

Feel free to add herbs, I've used basil & oregano at different times.

Recipe for 4 side serves

Ingredients:

2 skinny eggplants, sliced about 1cm (1/4inch) thick

(The 'skinnies' are usually the same length as regular eggplants)

1 clove garlic, minced

2tsp olive oil

1/4tsp chilli paste

1Tbs red wine (optional)

1 tin chopped tomatoes

Salt & pepper to taste

Method:

1.Lay slices of eggplant in a baking dish evenly.

2.In a bowl combine tomatoes, chilli paste and garlic, mix well.

3.Pour bowls contents over eggplant.

4.Drizzle wine & olive oil over the top.

5.Bake in a pre-heated 200C(350F) oven for about 20minutes.

6.Give everything a good stir, and return to oven for about 10 more minutes.