Eggplant and Cheese Stacks

Pre-heat the oven to 200°C | 400F | gas 6.

Put the slices of aubergine on an oven tray covered with greaseproof paper. Don't overlap the slices.

Season and drizzle with a touch of olive oil. Roast in the oven for 30 minutes.

In the meantime, remove the stalks from the tomatoes and plunge them into boiling water. When the skin starts to peel, drain and rinse in cold water. Peel, remove seeds and cut into small cubes.

Heat 2 tablespoons of olive oil in a pan. Add the tomato cubes and cook over a low heat for 15 minutes, stirring all the while.

Remove the basil leaves and chop. Crush the feta with a fork in a bowl with a tablespoon of olive oil, the chopped basil, salt and pepper.

Take the aubergine slices out of the oven and let them cool. Set up the layer with a slice of aubergine, a layer of crushed tomato, a slice of aubergine, a layer of feta and close with a slice of aubergine.