Aubergine and Tomato Bake

This is a little like Aubergine Parmigiana (I think that’s how you spell it) – a traditional Italian dish of Aubergines, tomatoes and mozzarella.

For the tomato sauce
3-4 cloves garlic (finely chopped
2x400g tins of tomatoes
glug of olive oil

Heat the oil in a large pan. Add the garlic and when it starts to sizzle, add the tomatoes. Stir and simmer for 30 minutes until nice and thick. Season with salt and black pepper and set to one side

for the rest
2 Aubergines – sliced into 1cm rounds
lots of olive oil
cheese – mozzarella, cheddar, parmesan, anything you like
mixed seeds – pumpkin, pine nut, sesame, sunflower

Heat oven to 200C. Brush each slice of aubergine with the olive oil and place in a single layer on a baking sheet. Bake in oven until browned.

Take a large ovenproof dish and put a little sauce in the bottom. Cover this with slices of aubergine, then a little grated cheese. Repeat these layers and finish with tomatoes. Cover with mozzarella, sprinkle seeds over the top and return to the oven until everything is bubbling and golden.

DSC_0248 (2)

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