Lightly brush sliced aubergine with olive oil.
Grill until golden under a preheated grill or in a griddle pan.
Meanwhile, make a fat-free tomato and pepper sauce: place onion, garlic, peppers, tomatoes, sugar, seasoning and herbs in a pot.
Cover and bring to the boil.
Reduce heat, remove lid and simmer for 20 to 30 minutes, until the suace is thick and still quite chunky.
Lightly spray an oven-to-table dish with olive oil spray.
Begin with a layer of grilled aubergine.
Spoon over a layer of tomato sauce, and crumble over about 45 ml feta cheese.
Repeat process until all ingredients are finished, ending with a layer of aubergine.
Bake in a preheated 200 °C oven for 20 minutes.
Serve with crusty bread and a green salad.
To peel tomatoes, make a shallow cross in the bottom of each tomato, plunge into boiling water and leave for 5 to 10 minutes.
Remove and the skins will slip off.
Values (per portion): Energy 812 kJ; Carbohydrate 16g; Protein 9g; Fat 9g.