Eggplant and Tomato bake

Every summer when the eggplants and tomatoes are in season, I make this recipe!

When I first made it, I was surprised at how much flavour came out of it!

Here it is..

Serves: 4 Time: 55 minutes

Ingredients:

3 onions, sliced

6 cloves garlic, sliced

4-6 eggplants (depends on size), sliced in half

6-8 tomatoes, diced

1/4 bunch parsley, finely chopped and reserve some

2-3 sun dried tomatoes, roughly chopped

Small handful pistachios, crushed

Method:

Heat a large cast iron pan on medium and sweat the onions for 10 minutes.

Next add tomatoes, sun dried tomatoes, garlic and eggplants, stir through, cover and simmer for 10 minutes.

Meanwhile, preheat the oven to 190 degrees celsius.

Add parsley, cover again and place in the oven for 35 minutes.

Once ready, add your leftover parsley and top with pistachios.

Serve with brown rice, quinoa or millet to mop up all the amazing juice!

Enjoy xx

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