3 Tbsp olive oil
1 onion, diced
4 cloves garlic, minced
2 Tbsp sundried tomato pesto
400g cherry tomatoes, halved
2/3 cup vegetable stock
2 Tbsp pine nuts, toasted
1 tsp za’atar (middle eastern spice mix)
1 tsp smoked paprika
Preheat oven to 200 degrees.
Prick eggplants lightly al over with a fork. Place in a baking tray & drizzle with olive oil. Bake for 30 minutes, until tender.
In a large frypan, heat 1 Tbsp olive oil, and cook onion over medium heat for 3 minutes, until soft. Add garlic, and cook for a further 2 minutes, stirring occasionally.
Add pesto, paprika, za’atar, tomatoes & stock. Stir, and bring to the boil, then turn heat down & simmer for 10 minutes.
Once cooked, remove eggplant from the oven, pour sauce over the tip, and return to oven for a further 20 minutes.
Sprinkle pine nuts over the top of the eggplants to serve.