ROASTED EGGPLANT WITH TOMATOES

INGREDIENTS:
2 small (460g) eggplants
salt
2 medium (260g) tomatoes
2 tablespoons white wine vinegar
1 clove garlic, crushed
1 teaspoon olive oil
1 teaspoon sugar
30g feta cheese
1 tablespoon shredded fresh basil

METHOD:
Cut eggplants in half length ways.
Then, keeping stems intact, cut each half length ways into 4 slices.
Place slices on wire rack over tray, sprinkle with salt, stand 30 minutes.
Rinse slices well, drain, pat dry with absorbent paper.
Cut tomatoes into 5mm slices.
Place a tomato slice between eggplant slices, place on baking paper-covered oven tray.
Drizzle with combined vinegar, garlic, oil and sugar, top with crumbled cheese.
Bake covered, in moderately hot oven about 35 minutes.
Brush vegetables with pan juices, bake uncovered, further 35 minutes or until browned.
Serve sprinkled with basil.

Serves 4.
Per serve: 2.9g fat.
Calories: 56.
Suitable if you have diabetes.