Make simple dinners into special occasions with this tasty eggplant appetiser.
- Preheat oven to 200°C. Grease a 6cm deep, 24cm square baking dish.
- Heat oil in a frying pan over medium heat. Add onion and garlic. Cook for 3 minutes. Add tomatoes, tomato paste, vinegar, and salt and pepper. Mix well. Bring to the boil. Reduce heat. Cook for 20 to 25 minutes, or until thick.
- Spoon sauce into baking dish.
- Combine ricotta, milk, chives, thyme, rind, and salt and pepper. Spread evenly over eggplant slices. Roll up lengthways. Arrange in a single layer over sauce.
- Bake, covered, for 25 minutes, or until sauce is bubbling. Serve with pesto.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set