Everything that I've cooked so far has had meat in it so I thought that I should try something without it - this recipe take about 35 minutes, it will serve four but you could half the ingredients for two, you'd have tomatoes and sauce left over which you could use for a pasta dish - it costs less than £2.00 each including the bread and salad sides.
This is nice served with some crusty bread to mop up the sauce and a bit of salad on the side.
Ingredients
500g aubergines - trimmed & sliced lengthways
3 tbsp olive oil
1 glove garlic - finely chopped
400 g chopped tomatoes
350g tub tomato & basil sauce
250g mozzarella cheese balls - drained and sliced
30g Parmesan cheese - grated
Fresh basil - washed and torn
How to cook
Preheat the oven to 180 oC, fan 160 oC, gas 4.
Brush the aubergine slices all over with 2tbsp of the oil and arrange in a single layer on a baking tray and bake for 10 minutes.
Meanwhile, heat the oil you have left in a pan, add the garlic and cook for 2 minutes.
Stir in the chopped tomatoes, tomato sauce, basil (leave a few out to use as garnish) and some ground black pepper and simmer for 10-12 minutes until it gets thicker.
Spoon some of the sauce into an ovenproof dish, add a layer of aubergine slices and top with some of the mozzarella.
Repeat until everything is used up and then sprinkle the parmesan on top and bake for 20 minutes.
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