2-3 fresh tomatoes, pureed with a pinch of sea salt
2 tbsp olive oil
1 tsp fresh basil, finely chopped
1 shallot, finely chopped
1 garlic clove, finely chopped
1 smallish aubergine, halved or quartered lengthwise, and sliced thinly and evenly
• Preheat oven to 220°C. Pour the pureed tomatoes, 1 tablespoon of olive oil and half of the chopped basil into a round baking dish. Stir in the chopped shallot and garlic.
• Arrange the aubergine slices in a circular pattern, from the outer perimeter of the baking dish, fanning them out, like the petals of a flower.
• Drizzle with the remaining tablespoon of olive oil, and bake, covered with tin foil, for 40 minutes -1 hour (depending on how thick your vegetable slices are), until the aubergine slices are soft.
