Serves:

6

Description:

A delicious addition to an antipasto platter or as an accompaniment to a main meal.

Ingredients:

• 3 eggplants
• Olive oil
• Garlic
• Oregano
• Salt/pepper
• 6 tomatoes (sliced)
• 50g butter
• 4 tablespoons of Parmesan cheese
• 12 black olives (pips removed & chopped)

Method:

1. Cut the eggplant in half lengthwise and make criss-cross incisions across the flesh.
2. Place in a frying pan, cut side up, and spread tomato slices on top of each eggplant, sprinkle with garlic, oregano, grated parmesan cheese, salt and pepper. Top each one with a couple of small cubes of butter and chopped olives.
3. Put enough water to come half-way up the eggplant, cover with a lid, bring to the boil, then simmer on a very low heat, continue cooking for approximately one hour.
4. Remove lid 15 minutes before end of cooking so the liquid will reduce. Scatter with black olives.

Recipe by: Maria Ponte

Website: www.ponte.com.au