Look out for eggplants right now in grocers and farmer’s markets – they can get as low as $3-$4 each and they make for a really hearty meatless meal. Try this recipe for meltingly soft, richly flavoured and utterly scrumptious eggplant and feta fans. 

Makes 4 

• 2 eggplants
• 4-6 medium tomatoes, thickly sliced
• 100g feta
• 2-3 tbsps capers
• 2 tbsps each fresh thyme & oregano
• Salt & pepper to season
• ¼ cup olive oil
• Parsley to garnish

1. Heat oven to 180 C and line a shallow baking tray with baking paper.
2. Trim stalks from eggplants and halve lengthwise. Make four or five thick cuts in each half, leaving each intact at the stalk end. Tuck tomato slices and feta into each cut, sprinkle over capers, herbs and salt and pepper. Drizzle generously with olive oil and cover with foil. Bake for 30 minutes, remove foil then continue baking until soft and collapsed – about another 15-20 minutes.
3. Sprinkle over fresh parsley and serve alongside a simple salad and/or bread.