Servings: 4

2 aubergines 2 aubergines
 
Olive oil Olive oil
 
350g tomatoes of assorted colour 350g tomatoes of assorted colour
 
A ripe chilli A ripe chilli
 
A clove of garlic A clove of garlic
 
Basil Basil

Set the oven at 220c.
Slice the aubergines into thick rounds, place them on a bakin tray. Brush generously with olive oil and season with salt and black pepper. Bake for 20 to 25 minutes, until soft and tender.
Chop the tomatoes, chilli and garlic. Cook them in a shallow pan with a little olive oil and plenty of salt and pepper for 20 minutes or so, til cooked down to a mush.
Pile the tomatoes in the middle of each slice of aubergine, and bake for 15 to 20 minutes, till sizzling. Serve with basil on top.