Eggplant with Basil


¼ cup evoo
12 slices eggplant, cut into 1cm thick slices
12 slices of tomato
12 slices mozzarella cheese
12 fresh basil leaves
6 black olives (at least), halved and pitted
Freshly ground black pepper


Heat a little oil in a heavy based pan and cook eggplant on both sides until tender but not wilting.

Place on a heatproof tray. Place slice of mozzarella and a slice of tomato on top of each eggplant.

Place under grill for 2 minutes until cheese melts, garnish with basil leaf and half an olive.

Drizzle with evoo and finish with a little ground black pepper.

Suggestion: can be served with mashed potato or cauliflower.