2-3 kg Roma tomatoes
2 Spanish onions
3 medium eggplants
20 basil leaves
1/4 cup Balsamic vinegar
fresh thyme, finely chopped
garlic, finely chopped
salt and cracked black pepper
Slow roast tomatoes in oven over night (on slow heat about 8 hours).
The next day, cut each onion into 8 and place on a lightly oiled tray. Drizzle with some more olive oil, some balsamic vinegar, garlic, thyme, salt and pepper. Bake in oven until lightly browned.
Cut eggplants in half length ways. Using pastry brush, brush eggplants with a little seasoned oil and garlic. Place on baking tray with baking paper and bake in oven 200 degree Celcius, turning once to ensure both sides are slightly golden.
Once eggplants are finished, arrange and top with tomatoes and onions. Tear basil leaves and scatter over.
Lightly dress with a little balsamic oil and serve as a side to meat dishes. One half eggplant dome per person should be enough.
Extra: sautee some mushrooms and add, or sprinkle the top with grated cheese and allow it to melt through before serving.
Credits: Anna Gare
Photo Credits: Mike