This is a delicious salad which is very simple to prepare, although does take a long while to cook - don't try to speed it up by increasing the cooking time; slow cooking enhances the flavours and really gives the herbs time to flavour the vegetables. I like to serve this salad cool with cold meats. The quantities shown here serve 2.

Ingredients

• 1/2 Aubergine, thinly sliced
• 4 Tomatoes, thinly sliced
• 2 tbsp Olive oil
• 1 tbsp Fresh Rosemary, roughly chopped
• 1 tbsp Fresh Thyme, roughly chopped
• Salt and Freshly ground black pepper

Method

1. Arrange the sliced vegetables in a baking dish (it looks nice if you alternate aubergine with tomato).
2. Drizzle the olive oil over the top and scatter the herbs and seasoning over the top.
3. Place the dish into an oven for 45 minutes at 170 degrees C.
4. Remove from the oven and allow to cool before serving.