Recipe for Aubergine with Tomato-Mint Sauce and Goat Cheese 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
2 x Aubergines lg, trimmed cut 1/2"-thick rounds
1/2 tbl Olive oil
Non-stick veg. oil spray
1/2 cup Chopped onion
2 x Garlic cloves, minced
4 x Italian-style tomatoes stewed & peeled
3 tbl Chopped fresh mint
1/2 tsp Dried oregano
1/2 cup Crumbled soft fresh goat cheese(feta)
Instructions:
Instructions: Preheat oven to 500 F. Spray 2 large baking sheets with oil spray.

Arrange aubergine rounds on prepared sheets; brush lightly with 1

tablespoon oil. Sprinkle with salt and pepper. Bake 10 minutes. Turn

rounds over and bake until tender and golden, about 10 minutes

longer. Remove from oven. Reduce oven temperature to 350 F. Heat

remaining 1/2 tablespoon oil in medium nonstick skillet over medium

heat. Add onion; saute until tender, about 5 minutes. Add garlic and stir 1 minute. Season with salt & pepper. Add tomatoes with their

juices, mint & oregano and simmer until sauce thickens & is reduced

to 1 3/4 cups, breaking up tomatoes with back of spoon, about

20 minutes. Spoon half of tomato sauce into shallow 2-quart

baking dish. Arrange aubergine rounds atop sauce, overlapping

slightly. Spoon remaining sauce over. Sprinkle cheese over. Bake

until heated through, about 20 minutes. Sprinkle with basil.

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