• 2 Medium aubergines, cubed
  • 2tbsp Olive oil
  • 1 Garlic cloves, chopped
  • 500g Tomato passata
  • 200g Mozzarella, cut into thin slices
  • 50g Cheese, grated
  • 20g Fresh basil, chopped


  • 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.

Serve with chunky bread ‘soldiers’.

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