2 small aubergines, cut into 1 cm slices
1 tbsp olive oil
1 onion, sliced
2 garlic cloves, crushed
400 g can chopped tomatoes
3 tbsp chopped fresh basil
100 g mozzarella cheese, sliced
freshly ground black pepper
1 tbsp olive oil
1 onion, sliced
2 garlic cloves, crushed
400 g can chopped tomatoes
3 tbsp chopped fresh basil
100 g mozzarella cheese, sliced
freshly ground black pepper
method
1. Bring a saucepan of water to the boil, add the aubergine slices and simmer for 5 minutes.
2. Drain, then pat them dry with a clean tea towel or kitchen paper.
3. Place the aubergine slices in a greased ovenproof dish.
4. Preheat the oven to 180°C, 350°F, Gas Mark 4.
5. Heat the oil in a non stick frying-pan, add the onion and fry over a low heat for 5 - 10 minutes or until soft.
6. Add the garlic and cook for 2 minutes.
7. Add the tomatoes and simmer for 5 mintues or until the mixture has thickened slightly.
8. Add the basil and season with pepper, then pour over the aubergine.
9. Scatter the slices of mozzarella over the top and bake in the oven for 30 minutes or until the cheese is golden and bubbling .
10. Serve with a green salad and fresh wholemeal bread.
2. Drain, then pat them dry with a clean tea towel or kitchen paper.
3. Place the aubergine slices in a greased ovenproof dish.
4. Preheat the oven to 180°C, 350°F, Gas Mark 4.
5. Heat the oil in a non stick frying-pan, add the onion and fry over a low heat for 5 - 10 minutes or until soft.
6. Add the garlic and cook for 2 minutes.
7. Add the tomatoes and simmer for 5 mintues or until the mixture has thickened slightly.
8. Add the basil and season with pepper, then pour over the aubergine.
9. Scatter the slices of mozzarella over the top and bake in the oven for 30 minutes or until the cheese is golden and bubbling .
10. Serve with a green salad and fresh wholemeal bread.
serving amount
serves: 4
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