Baked Eggplant and Cherry Tomato with Herb

Ingredients

• 1/3 cup (3 oz or 85 g) tomato puree
• 3 tablespoons (1.5 fl oz or 45 ml) olive oil
• 2 (3 g) cloves garlic, minced
• 1/4 cup (15 g) fresh flat-leaf parsley, chopped
• 2 tablespoons (7 g) fresh oregano, chopped
• 3 (7 oz or 200 g) eggplant, sliced into ½-inch wedges
• 2 cups (11 oz or 300 g) cherry tomatoes, cut into quarters
• salt and freshly ground black pepper