Eggplant with Feta and Tomatoes

This is a take on a Ray McVinnie recipe - I have simplified it but it is still yummy, and a good way to eat eggplants which are cheap at the moment.

Serves 2

1 Eggplant
2 large tomatoes or 4 medium ones
200g Feta - I used Zany Zeus Chilli Feta for extra flavour
A handful of olives or 2 tablespoons of capers - whatever you have in the fridge!
1/2 clove of garlic, very finely chopped.
Olive Oil
Salt and Pepper
1 cup of Basmati Rice - makes 2 cups cooked.

Slice tomatoes and place in a bowl. Add 3 tablespoons of oil, garlic, the olives or capers, season with salt and pepper, mix and set aside. Put your rice on to cook. Cut the eggplant into 2cm thick slices and place on foil on a baking tray. Brush both sides of the eggplant with oil and bake in 200 degree oven, turning once until eggplant is golden and soft. Remove eggplant from oven and crumble or spread feta on each slice. Set aside. When rice is cooked, place on plates, layer with eggplant and tomato slices and pour the remaining liquid and capers/olives from the tomatoes over the top.