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Aubergine and tomato bake

  • 6

A delicious vegetable bake with melted mozzarella creating a tasty mix, suitable tom 10 months

aubergine-and-tomato-bake_48729
  • 2 medium aubergines, cubed
  • 2 tbsp olive oil
  • 1 garlic clove, chopped
  • 500g passata
  • 200g mozzarella, cut into thin slices
  • 50g cheese, grated
  • 20g fresh basil, chopped
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Method

  • Step 1

    Heat the oven to 180C/fan 160C/gas 4.

  • Step 2

    Heat 1 tbsp oil in a pan, add the garlic and cook for 1 minute, add the passata and the basil. Simmer for 10 minutes

  • Step 3

    Meanwhile, heat the remaining olive oil in another pan and fry the the aubergine until golden brown. Put them on kitchen towels to soak up the oil.

  • Step 4

    Spoon a little of the tomato sauce into an oven dish (just enough to cover the bottom of the dish). Cover with a layer of aubergines. Add a few more spoonfuls of the tomato sauce, then a layer of mozzarella. Repeat until you’ve used up the ingredients.

  • Step 5

    Bake for 20 minutes, remove from oven and sprinkle cheese on top. Return to oven and cook for 5 more minutes or until lightly golden. Dish up a portion and mash to a chunky texture.

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