Ingredients:

• 3-4 large/6 small aubergines
• 1 can chopped tomatoes
• 2 Onions
• Garlic
• Olive Oil
• 12 Olives, seeded and halved
• 6 Peppadews, sliced
• Feta Cheese
• 1 Avocado

Method:

1. Fry Onions in Olive Oil
2. Slice aubergines lengthways in 5mm slices, unpeeled
3. Line bottom of large casseole with aubergines
4. Drizzle with olive oil
5. Spread chopped tomotoes over
6. Spread fried onions over tomotoes
7. Add garlic, pepper and spice to taste
8. Sprinkle olives an oven for d peppadews over
9. Bake in 180 degrees oven for half an hour, or until aubergines are soft
10. Sprinkle with feta cheese and bake another 5 minutes
11. Top with avoado wedges and bake futher 5 minutes
12. Sprinkle fresh chopped coriander on top.