Aubergine & tomato pizza

Ingredients:
* 1 quantity Traditional Pizza Dough, shaped and ready for topping

Aubergine topping:
* 500g (1 lb) aubergines (eggplants)
* 1 clove garlic, crushed
* 3 tablespoons lemon juice
* 3 tablespoons chopped fresh parsley
* 2 spring onions, chopped
* salt and pepper

To finish:
* 500 g (1 lb) tomatoes, sliced
* 1 tablespoon olive oil
* 2 tablespoons chopped fresh parsley
* 2 tablespoons freshly grated Parmesan cheese
* parsley sprigs, to garnish

1. First make Aubergine Topping. Preheat oven to 180C (350F/Gas 4). Put aubergines (eggplants) on a baking sheet and bake in the oven for 30 minutes until soft. Cool. Halve and scoop out soft centres into a bowl. Add garlic, lemon juice, parsley and spring onions. Season to taste with salt and pepper.
2. Increase oven temperature to 220C (425F/Gas 7). Spread aubergine (eggplant) puree over dough. Arrange sliced tomatoes on top, brush with oil and season to taste with salt and pepper. Sprinkle with chopped parsley and Parmesan cheese. Bake in the oven for 20 minutes. Serve garnished with parsley.

Serves: 4

Note: The aubergine puree may be made in advance and refrigerated for 3-4 days. It is also delicious served as a dip with hot toast or pitta bread.