Updated: Jul 26, 2018
1 large aubergine, sliced into round discs, about 1cm thick
6 tsp pesto (Vegan pesto is available from The Happy Pear at Waitrose)
4 sundried tomatoes, chopped
handful of toasted pine nuts
There are two ways to cook the aubergines. i) Frying the aubergine slices: brush the aubergine slices with olive oil, then place them in a frying pan and fry over a medium heat. Keep and eye on them, and turn as they soften and become golden on each side. Remove from the pan and place on a board once cooked on both sides. You will probably need to cook them in batches. (ii) Bake the aubergine slices (what I usually do): Place the slices on a lightly oiled baking tray. You will probably need 2 trays. Bake in a preheated oven at 220C (200C Fan) Gas Mark 6 for about 15-20 minutes. Check them half way through and turn if you think they are getting too brown. Take out of the oven when the skins are just soft, and break with a fork, and drain on kitchen paper.
Place 1/4 teaspoon of pesto on each slice and spread. Then place a basil leaf on top and sprinkle over some chopped sun-dried tomatoes. Repeat with another layer until you have a 3 storey stack. Then do the same with the rest of the ingredients.
Place each stack on a serving dish and sprinkle over the pine nuts.