Mexican dishes are quite well-known for their spiciness. Eggplant is a very common ingredient in Indian dishes; however you can also use this to create a spicy Mexican preparation.

Ingredients:

• Tomato sauce- 1 can (small)
• Spinach (minced) – 3 tbsp
• Green chillies- 2-3
• Eggplant- 1 (large sized)
• Black olives- A few pitted
• Red chilli powder- As much heat you can enjoy
• Salt- As per taste
• Cheddar cheese (finely grated)- 2 cups

Direction:

• Wash the eggplant well & chop it in ½ inch -3/4 inch consistency.
• Take a cookie sheet & grease well with oil.
• Now place those pieces of eggplants into the sheet.
• Let it cook for almost 25-30 minutes (till you get the soft texture) at a 425 degree F preheated oven.
• In the meantime simmer the tomato sauce along with salt, red chilli powder & green chillies.
• Now add the spinach along with the black olives.
• Allow it to cook till the spinach as well as olives get tender.
• Take a casserole dish & layer with eggplant then pour sauce on it & cheese after the sauce. Reiterate the layers in the same way.
• Make sure your last layer should be finished with cheese.
• For almost 20-25 minutes bake it in a 350 degree preheated uncovered oven.
• You can serve it hot with rotis or rice.