Eggplant Casserole with Tomato and Parmesan

Ingredients

• 2 tablespoons (1 fl oz or 30 ml) olive oil
• 1 (5 oz or 150 g) onion, sliced
• 1 teaspoon (3 g) garlic, minced
• 1 cup (8 oz or 250 g) tomato puree
• 4 (7 oz or 200 g) eggplant, sliced into 1/2-inch rounds
• 2 cups (11 oz or 300 g) cherry tomatoes, cut into quarters
• 1/4 cup (15 g) fresh basil, chopped
• 2 tablespoons (7 g) fresh oregano, chopped
• 1/2 cup (2 oz or 60 g) Parmesan cheese, grated
• salt and freshly ground black pepper