Aubergine and tomato bake
- Preparation and cooking time
- Prep:
- Cook:
- A little work
- Serves 6
Ingredients
- 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
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.