Aubergine and Mozzarella Mountains

1 Aubergine; cut into 8 slices
4 Beef tomatoes
1 250 gram pac buffalo mozzarella
2 tb Olive oil
Ready made pesto
Sea salt and pepper

Preheat the oven to 190 degrees C/375 degrees F/gas mark 5.

Place the aubergine slices on a preheated griddle or under a hot grill and cook until browned on both sides.

Place 4 of the aubergine slices on a lightly oiled baking sheet, top each with alternative slices of tomato and the remaining aubergine slices. Sprinkle each layer with salt and pepper.

Skewer the stacks through the center with a cocktail or satay stick to hold them together. Place in the oven and cook for 10 mintues.

To serve, transfer the stack onto individual serving plates, carefully remove the stabalising sticks. Drizzle with a little olive oil and top with a generous spoonful of pesto. Garnish with basil sprigs and serve warm or at room temperature.

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