Baked eggplant and tomato
1 tbsp olive oil
½ red onion, sliced
1 tbsp garlic, crushed
1 eggplant, cut into strips
½ cup Italian tomato sauce
1 tomato, diced
1 tbsp fresh flat leaf parsley, chopped
Heat a saucepan on moderate heat and add oil. Add onion and garlic in the saucepan and cook until transparent. Add the eggplant and cook for about five minutes.
Place the tomato sauce and tomato into the saucepan and cook for a further three minutes. Place all ingredients into an ovenproof dish in a 180ºC pre-heated oven and cook for 30 minutes.
Once cooked, remove oven dish from the oven and top with chopped parsley and serve with rice, pasta or bread.
Enjoy your meal!