Roasted Baby Eggplant with Parmesan Pesto and Fresh Mushroom and Tomato Sauce

6 baby eggplant
1 tablespoon olive oil
basil sprigs for garnish

PESTO:
1 cup fresh basil leaves
40g (1/4 cup) pinenuts roasted
2 cloves of garlic peeled
1/4 cup olive oil
40g (1/2 cup) grated parmesan cheese

MUSHROOM AND TOMATO SAUCE
1 tablespoon olive oil
1 brown onion, chopped
1 clove of garlic, chopped
2 400g cans tomato pieces
2 tablespoons chopped parsley
150g button mushrooms, thickl sliced

Cut eggplant in half lengthwise, score the flesh and sprinkle with salt. Place cut side down on a rack for 1 hour to drain. Rinse with water and dry thoroughly with absorbent paper. Brush eggplant with olive oil, place on a roasting tray and roast at 200C for 20-25 minutes or until tender.

For the pesto, process basil, peanuts and garlic in a food processor until combined. With the motor running, gradually add oil to basil mixture, then add 2 tablespoons grated parmesan and process to combine. Stir in remaining parmesan and season to taste.

For the tomato and mushroom sauce, heat oil in a frying pan, add onion and garlic and cook over medium heat until onion is soft. Add tomato and parsley and cook over low hear for about 10 minutes or until slightly thickened. Add mushrooms, season to taste and stir until heated through.

Place eggplant halves on an oven tray, top with pesto and grill until pesto is browned and bubbling. Spoon mushroom and tomato sauce onto 4 warmed serving plates, top with 3 overlapping eggplant halves and garnish with sprigs of basil.

Serves 4