Aubergine, Goats Cheese & Butternut Stacks

• olive oil for frying
• 2 eggplants mediums, sliced into thickish rounds
• 2 butternuts smalls, sliced into thickish rounds, I normally just use the "front" part of the
• 4 tomatoes sliced thickly
• goat's cheese or feta, sliced into rounds
• salt
• pepper

1. Preheat oven to 180C.
2. Salt the eggplant and let rest for about 20 minutes in a colander. Pat dry.
3. Fry the eggplant in batches in a little bit of olive oil until soft.
4. In the meantime, steam the butternuts until cooked through.
5. To assemble - arrange butternut circles on a baking tray, place a slice of goats cheese on top of each butternut circle, top with a slice of eggplant and finally top with a slice of tomato.
6. Season with salt & pepper and bake for 15 - 20 minutes.
7. Serve warm.

olive oil, eggplants, butternuts smalls, tomatoes, goats cheese, salt, pepper

Taken from www.yummly.com/recipe/Aubergine_-Goats-Cheese-_-Butternut-Stacks-1645797 (may not work)