Mediterranean Eggplant

2 Eggplants sliced 1cm thick 
1 can mixed beans
1/2 cup dry white wine
250g cherry truss tomatoes
800g crushed tomatoes
2 cloves crushed garlic
1 diced red onion
1 tsp Moroccan spices
1 tsp mixed herbs
Handfull green olives
Greek feta to sprinkle on top

Preheat oven to 180 degrees

Place Eggplant on baking tray and sprinkle with salt, herbs and a little oil

Put into the oven for 10mins

In a large saucepan brown the garlic and onion

Season with salt, pepper and Moroccan spices

Add crushed tomatoes,wine, beans and half of the olives

Stir through well

Add eggplant and cover with mixture

Allow to simmer for 15mins

Put all mixture into a baking dish

Sprinkle with feta and olives

Place cherry tomatoes on top

Place into the oven for 30mins