GRILLED EGGPLANT WITH RICOTTA AND TOMATO

Ingredients.....2 egg plants( aubergines) sliced into rounds, 80 ml of olive / canola oil, 500gm of cherry tomatoes halved, 2 tbs of minced garlic, a few small basil leaves, 125 gm of ricotta cheese, 1 dsp of capers drained. Heat your griller to high, brush the eggplant slices with some of the oil on both sides. Grill the eggplant slices on both sides until they are brown. Now lay them in a large oven tray, one that fits under your griller. Heat the remaining oil in a large pan, tip in the cherry tomatoes and minced garlic. Fry until the tomatoes soften, finally adding the capers for 1 minute to incorporate. Spoon the tomato mixture over the eggplants and spoon the ricotta in dobs on top. Place the oven tray under the the preheated grill until the ricotta starts to bubble. Scatter the basil leaves on top to serve.