Ingredients

• 2 medium eggplant, thinly sliced 0.75cm thick lengthwise
• Sea salt
• Olive oil
• 1 small yellow onion, diced
• 2 large garlic cloves, minced
• 1/4 teaspoon red chilli flakes
• Dash of cinnamon
• One can diced tomatoes
• 2 tablespoons finely chopped fresh parsley, divided
• (optional extra – cream cheese chunks to serve)

Instructions

1. Lightly salt the eggplant slices and brown both sides in oily cast iron pans (don’t let them burn). Set aside once browned on both sides.
2. Saute onion over medium heat for 3-5mins, add garlic, chili flakes, 1/2 teaspoon sea salt and cinnamon.
3. Cook for a minute until fragrant, then add the tomatoes and simmer until thickened slightly, 5 minutes.
4. Remove from heat and stir in half the parsley.
5. In cast-iron pan (or alternatively an oven dish to bake in the oven) layer first tomato sauce, then eggplant pieces, tomato sauce, eggplant, etc (lasagna-like) and cover to simmer for 45 mins until eggplant is silky soft and the sauce has reduced.
6. Allow to sit for 10 mins before cutting into it. Garnish with the remaining parsley and serve warm or at room temp.