Eggplant With Pesto And Chilli

1 eggplant

1 chilli, chopped finely

olive oil

½ cup pesto

2 cloves garlic, chopped finely


Cook the eggplant in the microwave until softened, as above.


Once the eggplant has been cooked and cooled, remove the flesh from the skin and chop roughly.


Heat a little olive oil in a heavy-based pan, and cook the garlic and chilli gently, until the garlic has softened. Toss in a large dessertspoonful of pesto and stir about, just to warm through.


Add the chopped eggplant, stirring, on medium heat, until the whole lot has come together.


Serve on toast, or in the middle of focaccia, or with scrambled eggs, or pasta or rice.

WINE: Try with a glass of good Amontillado sherry.