1. Place the eggplant slices in a large bowl. 2. Sprinkle with salt. 3. Keep aside for 30 minutes. 4. Rinse slices under running water, drain and pat dry on a paper towel that will absorb the water. 5. Line oven tray with baking paper. 6. Place a tomato slice and capsicum slice between 2 eggplant slices. 7. Prepare all the eggplant slices in the same way. 8. Arrange on the baking tray. 9. Combine olive oil, vinegar-grape juice mixture and garlic. 10. Drizzle this combined mixture over the arranged eggplants. 11. Top with crumbled feta cheese. 12. Cover. 13. Bake in a moderately hot oven for 35 minutes. 14. Brush the veggies with pan juices (liquid which has been collected in the baking tray). 15. Bake uncovered for another 25-30 minutes or until well browned. 16. Sprinkle basil just before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
