+27 (0)72 4884 290 
Ingredients:
- 1 Large eggplant.
- 2 Tbsp extra-virgin olive oil.
- 1 Can of tomato sauce.
- 1 Tsp fresh basil.
- 1 Clove garlic.
- ¼ Cup parmesan cheese.
Cooking Directions:
Pour olive oil into non-stick skillet and heat over high heat. While olive oil is heating, slice eggplant. Cut eggplant in half lengthwise, and then cut each half into very thin slices. When the olive oil is hot, add the eggplant. Sauté until lightly browned on both sides. Remove and drain. Preheat the oven to 180°C | 350°F. Mix the tomato sauce, basil, and garlic together.
Place half the eggplant in an 8 X 8 baking dish. Pour half the tomato sauce mixture over the eggplant. Repeat with the remaining eggplant and tomato sauce. Sprinkle parmesan cheese over he top. Bake for 20 minutes or until hot and bubbly.
Variations: Instead of using tomato sauce mixed with basil and garlic, you can use your favorite spaghetti sauce or homemade marinara sauce.
You can substitute zucchini for the eggplant, or prepare the recipe with a combination of both zucchini and eggplant. If you really love cheese, you can add shredded mozzarella to the recipe. You can also add an extra layer of cheese in between the first and second layers of vegetables.
Serving suggestion: This dish can be served as a vegetarian main course with a side salad and a serving of crusty French bread for a complete meal. This rich vegetable dish also makes a terrific side dish alongside chicken parmesan or a thick grilled steak flavored with Italian seasoning.
Ingredients:
- 1Kg (2.2lb) Sweet potatoes.
- 100ml (3.4 fldoz) Dark brown sugar.
- 60ml (20.3 fldoz) Butter or margarine.
- 4 Bananas, peeled and sliced.
- 1 Packet [200g] (7.05 oz) ginger biscuits, crushed.
- 500ml (17 fldoz)Breakfast punch LiquiFruit (or Mango and Orange).
Method:
Boil the sweet potatoes in salt water till soft. Drain and peel off the skin. Cut into slices. Put a few knobs of butter on the bottom of an oven dish and sprinkle some sugar on it. Pack layers of sweet potato, banana, sugar, butter and ginger crumbs on top of each other ending with a thick layer of ginger crumbs. Pour the breakfast punch over, put the lid on and bake for 55 minutes at 180ºC | 350ºF.
Enjoy.