1 eggplant

1 chilli, chopped finely

olive oil

½ cup pesto

2 cloves garlic, chopped finely

1

Cook the eggplant in the microwave until softened, as above.

2

Once the eggplant has been cooked and cooled, remove the flesh from the skin and chop roughly.

3

Heat a little olive oil in a heavy-based pan, and cook the garlic and chilli gently, until the garlic has softened. Toss in a large dessertspoonful of pesto and stir about, just to warm through.

4

Add the chopped eggplant, stirring, on medium heat, until the whole lot has come together.

5

Serve on toast, or in the middle of focaccia, or with scrambled eggs, or pasta or rice.