500g Lebanese eggplant
3 large Flavorite tomatoes
Salt and pepper
Pre heat to oven 220C. Slice Lebanese eggplant into halves lengthwise; if any are particularly big, slice into three.
If using normal sized eggplant, cut into 1cm slices lengthwise. Brush the cut side with olive oil and place on a baking tray, itself brushed with a little oil, and bake for 20 minutes, or until soft and slightly browned.
Wipe mushrooms clean, slice then add a little oil to a large frying pan, pre heated over a medium hib, and frythe mushrooms for five minutes, stirring occasionally. Dice the tomatoes then add to the mushrooms. Add a generous dash of balsamic vinegar, season and reduce to a simmer. Wash and chop the corinander and add to the pan. Leave to simmer, stirring occasionaly, so some of the liquid evaporates and you are left with a thick sauce. When the eggplant is cooked, spoon over the sauce and crumble the fetta over. Return to the oven for five minutes, then serve.