2 med     Eggplants

Slice and put in a bowl

2 Tbsp    Plain Yoghurt

1 Tbsp    Balsamic Vinegar

4 cloves  Garlic, crushed

1 Tbsp     Soy Sauce

1/2 tsp       cracked black pepper

Combine and pour over the eggplant slices.  Toss to coast the eggplant

3 Tbsp     Polenta

2 Tbsp     Parmesan Cheese, grated

Combine.  Coat the eggplant slices and put them on a prepared baking sheets.  Bake in a moderate (190/375) oven for 25 minutes.

175g        Mozzarella Cheese, sliced

Layer with the eggplant slices in an ovenproof dish

1 quantity Quick Pasta Sauce (see below)s

Pour over

2 Tbsp     Grated Parmesan (extra)

Sprinkle over.  Bake a further 15 minutes

2 tsp      Oil

1            Onion, diced finely

Cook over a medium heat with the lid on the saucepan for 2-3 minutes.

4            Garlic cloves, crushed

500gm    Tomatoes, peeled and chopped

1/2 cup (125 ml) Tomato Juice

2 Tbsp    Tomato Paste

Add.  Bring to the boil, stirring occasionally.  Reduce heat, cover and cook over a medium heat for 15 minutes, stirring occasionally.

Freshly ground black pepper

Season.

Makes about 3 cups

1            Big round eggpan t (looks like a turnip, about the size of a tennis ball, white with a purple top.  Can be made equally well with a small purple eggplant, or use a larger one and adjust the amount of topping to suit)

Cut thin slices half way down, turn over so that uncut side is now up, and rotate half-way round and slice again - at right angles to the slices on the original side.  The slices should remain connected in the middle.  Or just slice finely if you cant be bothered.

Soak in salted water for 30 minutes if it is likely to be bitter, otherwise dont bother.

Boil for 7 minutes, hold it down with a heavy plate, or microwave a couple of minutes till cooked.  Squeeze between 2 plates to drain moisture.

2 Tbsp            Vegetable oil

Fry eggplant in oil, or in a non-stick frypan for  2 or 3 minutes each side.

Topping:

1 Tbsp              Spring Onion, fried

1 Tbsp             Light Soy Sauce

1 tsp                 Lime Juice

pinch                 Sugar

1 tsp                  Grated garlic and Chilli

Mix

Remove to plate, add Topping

450g                 Eggplant, cut into small pieces

1 tsp                  Salt

Put in a colander, sprinkle with salt and leave while you get the rest ready

3 lg                    Cloves Garlic, peeled

2 round tsp       Mustard seed

1 tsp                  Salt

Grind in a mortar with a pestle until fairly well crushed

1kg                    Red Tomatoes, Scalded, peeled & chopped

450g                 Onions, peeled and chopped

300 ml              White Vinegar

Put in a large stainless steel pot with the mustard garlic mixture.  Just simmer till onions are soft.

650g                 Green & Red Peppers, chopped, seed removed

100g                 Green & Red Chillies, shredded

300 ml              White Vinegar

Add.  Shake the Eggplant free of salt and add to the pot.  Stir while bringing gently to the boil and simmer approximately 2 hours or until soft, thick and pungent.  Pot and seal (suggest plastic lidded jars)