This dish takes a while to prepare but the end result is absolutely worth it. And if there are any left-overs, it is even better the next day!

Ingredients

• 1 Large Brinjal cut into 1cm ringlets
• 1 medium onion diced
• 1/2 punnet brown mushrooms roughly chopped
• 1 tin whole tomatoes in juice
• 1 cup bread crumbs – if you don’t have bread crumbs ready made, just take some slices of bread and crumble it up, stick it in the oven at 180 degrees Celcius for a few minutes and voila, breadcrumbs!
• 2 rounds feta cheese crumbled
• 250g grated cheese of your choice
• 4 cloves garlic crushed
• herbs of your choice – I used rosemary, oreganum and fresh basil
• rock salt and black pepper to taste
• olive oil for cooking

Method

1. Preheat oven to 180 degrees Celsius
2. Lay the brinjals in an oven pan and let it bake for about 10 minutes
3. Fry the onions on some olive oil for 5 minutes, then add the mushroom and cook on medium heat for another 10
4. Remove the onions and mushrooms from the pan and keep it aside
5. Pour the tin of tomato into the pan, add salt and pepper to taste, and add the crushed garlic and herbs
6. Squash the tomatoes with a fork to open them up and flatten them, then let the sauce cook for about 15 minutes until it is nice and thick and most of the juice has evaporated.
7. Once the brinjals are done cooking, layer half of it at the bottom of  a deep oven dish
8. Scatter half the breadcrumbs over the brinjals, then layer the onion and mushrooms over it
9. Sprinkle the rest of the breadcrumbs over the onion and mushrooms in the dish, then evenly sprinkle the feta cheese over everything
10. Layer the last of the brinjal over the mix in the oven dish, then pour the tomato sauce over it
11. Top with the grated cheese
12. Bake for 45 minutes or until the whole dish is golden and bubbling nicely
13. When it is done, remove it from the oven and let it stand for at least 20 minutes

Serves 2

Serve with a leafy green salad.

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