Roasted Eggplants With Red Capsicum, Tomatoes, Feta Cheese And G - cooking recipe

Ingredients

3 small eggplants, each sliced into 4 pcs.,lengthwise
1 red bell pepper, cut into 1/2 cm thick slices (capsicum)
3 medium tomatoes, cut into 1/2 cm thick slices
2 tablespoons white vinegar, mixed with
2 tablespoons grape juice
2 cloves garlic, crushed
2 teaspoons oil
60 g feta cheese
2 tablespoons chopped fresh basil (or tulsi leaves)
salt

Preparation

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