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A good vegetarian recipe and very nutritious. The jalapeno peppers and fresh mozzarella cheese give the eggplant casserole a new meaning.

Ingredients:

1 small egg plant (aubergine)
Salt
4 Tbsp (or less) olive oil
2-3 medium tomatoes, chopped
1 bunch fresh basil
Freshly grated black pepper
1 Tbsp preserved jalapeno peppers (optional)
4-5 oz fresh mozzarella cheese

Directions:

Trim the egg plant (aubergine), cut into pieces lengthwise (ca. ½ inch - 1-½ cm) thickness, then cut again lengthwise into quarters (ca. ½ inch - 1-½ cm) thickness and finally cut into small cubes. Drain and slice the jalapeno peppers. Chop the fresh basil.

Place the egg plant into a casserole dish and sprinkle with the olive oil, season with salt and pepper, and bake in the oven at 450° F (220° C) for about 20-30 minutes or until the egg plant is tender. Remove the dish from the oven and top with the chopped tomatoes, half of the chopped basil and drained, slices jalapeno peppers and top with slices mozzarella cheese. Place under the grill until the cheese is melted. Garnish with freshly chopped parsley and serve.

(Serves 4-6)

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