Meals and Courses

  • 2 aubergines, sliced in half lengthways
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 250 g (8 oz) can chopped tomatoes
  • 1 tablespoon tomato purée
  • 300 g (10 oz) mozzarella cheese, cut into thin slices
  • salt and pepper
  • basil, to garnish

Brush the aubergines with 2 tablespoons of the oil and arrange, cut-side up, on a baking sheet. Roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes.

Meanwhile, heat the remaining oil in a frying pan, add the onion and garlic and cook until the onion is soft and starting to brown. Add the tomatoes and tomato purée and simmer for 5 minutes or until the sauce has thickened.

Remove the aubergines from the oven and cover each half with some sauce and 2 of the mozzarella slices. Season to taste with salt and pepper and return to the oven for 4–5 minutes to melt the cheese. Serve immediately scattered with basil leaves.

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