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

How to Make Roasted eggplant with cheese and garlic

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