ZAR - Eggplant stack

This is a really excellent side to have with lamb and English spinach like I had last week.

Makes 2

6 slices of eggplant (aubergine)
ricotta
Basil pesto
2 roma (plum) tomatoes sliced
Garlic clove, peeled
Olive oil
Salt and Pepper

Preheat the oven to 180 degrees. Put 2 slices of eggplant on an oven tray and rub with the garlic clove. Dot some ricotta and pesto on top and then put 2-3 slices tomato on top. Season. Repeat, making up to 3 layers. Drizzle olive oil over the top.
Bake for 20-30 mins until browned and sizzling.
Serve.

You can really layer anything in this - bocconcini, fresh herbs, semidried tomatoes.