brinjal / eggplant
thinly sliced into semi circles
400g of your favourite pasta sauce (I used a roasted red pepper sauce)
extra virgin olive oil
chopped basil leaves
Salt and pepper to taste
Fresh basil to garnish
Preheat oven to 190C.
Mix olive oil, thyme, basil, and garlic together.
Coat the bottom of your 10 inch cast iron skillet with pasta sauce.
Lay out thinly sliced vegetables in alternate patterns.
Season with salt and pepper.
Spread olive oil mixture on top of vegetable.
Cover skillet with foil.
Bake for 35-40 minutes until sauce is bubbly and vegetable is soft.
Garnish with fresh basil before serving.
Use a mandoline slicer to get even thin slices of vegetables.
Use a casserole in place of a cast iron skillet.