remember the old eggplant stack?

Mum used to make this ages ago. I remembered it yesterday and so we dug up the old recipe and made it again. Just as delicious as I remember (maybe even more yummy if possible)

Eggplant Stack

1 batch of sauce provencale

1 medium sized eggplant, cut into thick slices

Danish feta cheese

Parmesan cheese

1 red capsicum

Rocket, lightly dressed with olive oil and vinegar, to serve

Cover the eggplant slices with salt and leave for 30 mins to draw out bitter juices. Wash thoroughly and pat dry. Brush with oil and grill until golden brown and soft.

Place the capsicum in a brown paper bag in a 200C oven. Cook until the skin is charred and the flesh is soft. Leave to cool slightly in bag, then de-seed and finely slice.

Place a slice of eggplant on a tray. Top with sauce and both cheeses, then another slice of eggplant. Repeat. Finish with a dollop of sauce and a layer of cheese. Place under the grill and cook until golden and bubbly. Top with red capsicum slices and serve with a simple rocket salad.

Sauce Provencale

1 large onion, chopped

3 cloves garlic, finely sliced

~1/2 cup white wine

2 cans chopped tomatoes, juice drained and reserved (we used my favourite tomatoes which are the canned cherry tomatoes)

1/2 cup pitted, chopped kalamata olives

Big handful of fresh basil, finely sliced

Salt and pepper, to taste

Soften the onion in olive oil. Add the garlic and cook for a couple of minutes. Add the wine, then the tomatoes. Cook for 10-20 minutes or until nice and thick. If too thick add some of the reserved juice. Season with olives, salt and pepper. Add the basil at the last second.