Ingredients:

• 1 Large Eggplant/Brinjal
• 3 – 4 Green chillies
• 1 tsp – Red Chilli powder
• 1 small can – Tomato Sauce.
• A few pitted Black Olives.
• 3 tbsp – Chopped Spinach (Fresh or frozen)(Optional)
• 2 Cups – grated sharp Cheddar Cheese
• Oil, Salt to taste

Method:

1. Cut the eggplant into cubes of 1/2 inch to 3/4 inch thickness. Place on cookie sheet and dot well with oil.
2. Place in preheated oven at 425 F for 25 minutes (or until soft).
3. Meanwhile, simmer tomato sauce with green chillies and red chilli powder and salt.
4. Add to this black olives and spinach. Cook well until olives and spinach are soft.
5. In a casserole dish layer one half the eggplant, sauce on top of it and then cheese. Repeat these layers. End with cheese.
6. Bake uncovered in 350 F preheated oven for 25 minutes.
7. Serve steaming hot with Rice or Chapattis.

Recipe courtesy of Deepa