Ingredients:

• 3 small eggplants, each sliced into 4 pieces, lengthwise
• 1 red capsicum, cut into .5 cm thick slices
• 3 medium tomatoes, cut into .5 cm thick slices
• 2 tbsp – white vinegar, mixed with 2 tbsp. Grape juice
• 2 Cloves of garlic, crushed
• 2 tsp – sugarfree powder
• 2 tsp – Olive oil
• 60 gms. feta cheese
• 2 tbsp – freshly chopped Basil (tulsi) leaves
• Salt to taste

Method:

1. Place the eggplant slices in a large bowl.
2. Sprinkle with salt, set aside for 30 mins.
3. Rinse slices under running water, drain, pat dry on absorbent paper towel.
4. Line oven tray with baking paper.
5. Place a tomato slice and capsicum slice between 2 eggplant slices.
6. Prepare all eggplant slices in the same way, arrange on baking tray.
7. Combine olive oil, vinegar-grape juice mixture, garlic, sugar.
8. Drizzle this combined mixture over the arranged eggplants.
9. Top with crumbled feta cheese.
10. Cover and bake in a moderately hot oven for 30-35 mins.
11. Brush the vegetables with pan juices (liquid which has collected in baking tray).
12. Bake uncovered for another 25-30 mins. or until well browned.
13. Sprinkle basil leaves just before serving.